8-10leavesof swiss chardrinsed, stems removed and chopped
2limes
1tspof dried red pepper flakes
sal/pepper to taste
2limes
Avocado and/or brown rice for garnish
Instructions
Over medium/low heat, in a large dutch oven (or pot of your choice) add the 2tbsp of olive oil. Once heated, add the chopped onion, tomatillos, and peppers. Stir and allow to cook until onions are translucent (about 3-5 minutes).
Then add the garlic and spices (chili powder, fennel, and cumin). Stir to combine. Cook for 1-2 minutes over medium-low heat until garlic and spices are toasted (but careful not to burn).
Next add the vegetable/chicken stock, and drained beans. Stir. Season with salt/pepper. Simmer for 10-15 minutes allowing everything to come together.
Then add in the fire-roasted corn, swiss chard, red pepper flakes (if using), and the juice of one lime. Stir to combine. Taste and season with salt/pepper.
To serve. In a large bowl add about 1/2 cup of cooked brown rice, ladle in 1-2 cups of chili. Garnish with sliced avocado and lime wedges.