Chicken & White Bean Stew with Pesto - Dinner With Julie

Ingredients

• Canola or olive oil, for cooking with
• 1 large onion, chopped
• 1 lb skinless, boneless chicken thighs or turkey breast, cut into bite-sized pieces
• 2 stalks celery, chopped
• 2 carrots, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 3 big cloves of garlic, crushed
• ½ tsp ground cumin
• 1 19 oz. (540 mL) can white kidney or navy beans, drained
• 1 can chicken broth
• a few drops of Tabasco or a pinch of red pepper flakes (optional)
• Salt & pepper to taste
• ¼ cup (or a couple of big spoonfuls) basil or sun-dried tomato pesto
• Freshly grated Parmesan cheese, for serving (optional)