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Bring a pot of water to a boil for the pasta.
Heat a large skillet over medium-high heat with olive oil, 2 turns of the pan. Add chicken and season with salt and pepper. Cook to lightly brown and crumble. Add the jalapeño, onions, garlic, cumin, chili powder, coriander, oregano and Worcestershire sauce. Stir in the light brown sugar and stock then add the beans; reduce heat to low.