Chicken Chili

I love chili. Nothing better on a rainy, awful night like last night than a big bowl of spicy chili to warm you up. So I had my friends Alice and Elaine over for a chili night. I made chicken chili to be healthy, and it's so tasty and satisfying and I only used 2 tablespoons of oil in the whole thing. All of the different beans make it colorful and have great flavor and texture and the chipotle powder gives it a little bit of smokiness. Next time I may double the recipe so there are more leftovers! (This recipe serves 6)

Ingredients:
1 package ground chicken (turkey is fine too)
1 28 can whole tomatoes, chopped or torn up w your hands, juices reserved
1 can red beans
1 can white beans
1 can black beans
2 tbsp canola oil
1 1/2 yellow onions, diced

5 garlic cloves, minced
1 green bell pepper, diced
1 carrot, peeled and shredded
1 stalk celery, diced
1 jalapeno, diced
1 tsp cumin seeds
1 tbsp cumin
1 tsp coriander
1 tsp paprika
2 tbsp chili powder
2 tsp dried oregano
1 tsp chipotle powder
1 tsp brown sugar
2 tsp tomato paste
1 cup chicken broth
salt and pepper to taste

Directions:
Heat the oil in an extra large skillet or a pot. Add all of the chopped vegetables and the spices. Saute until tender, then add chicken and sprinkle with salt and pepper.

Break up the chicken with a wooden spoon and cook until no longer pink, stirring. Meanwhile, drain the beans into a strainer and rinse.

Once the chicken is cooked, add the tomatoes and their juices, the tomato paste, the brown sugar, and the chicken broth. Bring to a boil then reduce to a simmer and cook until it has thickened, about half an hour. Season to taste with salt and pepper and adjust heat. Then serve! You can eat it just like that or serve with sour cream, cheese, diced red onions, tortilla chips...