Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2 stalks celery, diced
• 1 to 2 bell peppers, diced
• 1 jalapeno, seeded and diced
• 1 medium onion, diced
• 1/4 teaspoon salt
• 1 pound ground chicken
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• Two 14.5-ounce cans petite-cut diced tomatoes
• One 15.5-ounce can red kidney beans
• One 15-ounce can pinto beans

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Instructions

1. Heat the oil in a large nonstick saucepan over medium-high heat. Add the garlic, celery, bell peppers, jalapenos and onions and sprinkle over the salt. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the chicken, breaking it up with a wooden spoon, and cook until it starts to brown. Stir in the chili powder and cumin and cook until the chicken is fully browned, about 6 minutes. Add the tomatoes, kidney beans and pinto beans and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended and the chili begins to thicken, about 1 hour.