In a large saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes.
Add the garlic to the onion and oil and cook for another 30 seconds or so.
Add the ground turkey, 1 teaspoon salt, cumin, fennel seeds, oregano, chili powder, and Old Bay. Cook, stirring frequently, until the meat is cooked through, about 8 minutes.
Stir the sweet rice flour into the cooked meat mixture. Add the beans, spinach, and chicken stock. Bring to a gentle boil, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.
Immediately reduce heat until the mixture is gently simmering. Cover with lid slightly tilted to allow steam to escape and continue to simmer for 45-60 minutes, stirring occasionally, until the liquid has reduced by about half and the chili has thickened.
Season with more salt if needed and fresh ground pepper to taste just before serving.
Ladle the chili into serving bowls. Sprinkle with Parmesan cheese and chopped parsley. This is a great gluten free comfort meal, especially served with gluten free corn bread on a cold winter's night!