Delicious White Bean Turkey Chili

Today I was planning on making Giada de Laurentiis' White Bean Chicken Chili for dinner but when I got to Whole Foods they only had ground turkey so I had to substitute. Her recipe also calls for swiss chard but I decided to use kale instead. I also left out the onions because Jimmy is allergic. Here is my adapted recipe:

2 tablespoons olive oil
4 teaspoons minced garlic
1 lb ground turkey thigh
1 bunch kale, stem removed and torn into small pieces
2 ears of corn, kernels cut off and reserved in a bowl
2 cans great northern beans, drained and rinsed
4 cups low-sodium chicken stock
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon ground cumin
3/4 tablespoon dried oregano
2 tablespoons flour
grated parmesan cheese

In a large and deep pot, heat the oil over medium heat. Stir in the garlic and cook for about 30 seconds. Add the ground turkey, salt, cumin, oregano, chili powder, and black pepper. Cook, stirring frequently, until turkey is cooked through, about 8-10 minutes. Stir in flour until combined. Add the beans, kale, corn, and chicken stock. Stir ingredients well to combine and simmer for 50-60 minutes or until the liquid has reduced by about half and the chili has thickened. Season with additional salt and pepper to taste.

Ladle the chili into serving bowls and sprinkle with parmesan cheese.