Canola Oil	1/2 Teaspoon Ground Cumin
1 Big Onion, Chopped	1 - 19 Oz Can White Kidney Beans,
1 Lb Skinless, Boneless Chicken	-Drained
-Thighs, Or Turkey, Cut Into	1 Can Chicken Broth
-Bite-Sized Pieces	A Few Drops Tabasco Sauce
2 Carrots, Peeled And Chopped	1/4 Cup Pesto (or A Couple Of Big
3 To 4 Stalks Of Celery, Chopped	-Spoonfuls), You Can Use Jarred
1 Red Bell Pepper, Seeded &	-Stuff
-Chopped	Salt & Pepper
3 Big Cloves Of Garlic, Crushed

Heat a drizzle of oil in a large pot set over medium heat.

Cook the onion and chicken pieces for about 5 minutes, until the onions are starting to brown and the chicken is opaque.

Add the carrots, celery and red pepper and cook for a few more minutes, until the vegetables begin to soften.

Add the garlic and cumin and cook for another minute.

Add the beans, chicken broth, Tabasco sauce and some salt and pepper and bring to a simmer.

Turn the heat down to low, cover and simmer for about 45 minutes.

Stir in the pesto and serve, or cool down and freeze.

(It's great topped with Parmesan cheese or Romano cheese.)