Easy Chicken Chili

Makes 8 - 1 cup servings
Ingredients:
Serve with crusty bread and grated cheese for sprinkling. I used cheddar because that is what I had available, but a monterey jack would be nice too.
Ingredients:
- 1 to 2 tsp olive oil
- 1 lb lean ground chicken
- 1 sm onion, chopped
- 1 green pepper. chopped
- 5 - 6 mushrooms, sliced
- 1 can (19oz/540ml) white kidney beans
- 1 can (19oz/540ml) Aylmer's chili tomatoes
- 1 can (19oz/540ml) Aylmer's italian tomatoes
- 2 tbsp tomato paste
- cayenne pepper
- chili powder
- salt & pepper
- Pour olive oil into a deep pot with a thick bottom.
- Add the mushrooms, onions and peppers and saute on medium heat for a few minutes.
- Add the raw ground chicken to the pot and cook over medium-low heat until chicken is cooked. Stir frequently. (While chicken is cooking, I usually add a small bit of the spices and salt & pepper into the meat/veggie mixture for flavor.
- Once chicken is cooked through and vegetables are tender, drain off any excess liquid.
- Add the all the canned ingredients and tomato paste and stir to mix thoroughly.
- Add more spices to taste. (Keep in mind that the chili powder and cayenne will get hotter/spicier the longer the chili sits.)
- Simmer on low heat for at least 20 minutes and stirring frequently to avoid burning the bottom.
Serve with crusty bread and grated cheese for sprinkling. I used cheddar because that is what I had available, but a monterey jack would be nice too.