Chicken, Kale, and White Bean Stew

Chicken, Kale, and White Bean Stew

One Year: My favorite Mac and Cheese.
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Chicken, Kale, and White Bean Stew
Inspired by Food Network

2 tbsp olive oil
1 white onion, diced
2 cloves garlic, chopped
16 oz ground chicken (or ground turkey breast)
1 tbsp ground cumin
2 tsp chili powder
1 tsp dried oregano
1/4 tsp chili flakes
2 15-oz cans cannellini beans, drained and rinsed
1 15-oz can corn, drained and rinsed
1/2 cup shredded kale
2 quarts (8 cups) chicken stock
salt and pepper, to taste
grated fontina cheese, for serving

In a large pot, heat olive oil on medium-high. Add onions and garlic and cook until translucent. Add chicken, as well as a pinch of salt and pepper, stirring frequently until the chicken is cooked through, about 8 minutes. Stir in cumin, chili powder, dried oregano, and chili flakes, ensuring the chicken mixture is evenly coated. Next, add cannellini beans, corn, and kale. Pour in chicken stock and increase heat to high, allowing the mixture to come to a boil. Let boil for 5 minutes, then reduce slightly and let simmer for about 30 minutes. Season to taste with salt and pepper. Serve with a sprinkling of fontina cheese.

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