In a large heavy-bottomed saucepan or Dutch oven, heat the oil over
medium-high heat. Add the onion and pepper. Cook until translucent,
about 5 minutes. Add the garlic and cook for 30 seconds.
Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds,
oregano, and chili powder. Cook, stirring frequently, until the chicken
is cooked through, about 8 minutes.
Stir the flour into the chicken
mixture. Add the beans, corn, and
chicken stock. Bring the mixture to a simmer, scraping up the brown bits
that cling to the bottom of the pan with a wooden spoon. Simmer for
55-60 minutes until the liquid has reduced by about half and the chili
has thickened.
Add the red pepper flakes and simmer for another 10
minutes. Season with salt and pepper, to taste.
Ladle the chili into
serving bowls. Sprinkle with chopped cilantro or parsley, a lime wedge and a slice of avocado.
