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