Chock full of lean chicken and veggies, this chili will be a family favourite.

Ingredients

• 2 tsp canola oil
• 1 onion, minced
• 2 clove cloves garlic, minced
• 1 lb ground chicken thigh
• 1 sweet red pepper, chopped
• 2 stalks celery, chopped
• 5 tsp chili powder
• 1 tsp ground cumin
• 3/4 tsp salt
• 1/2 tsp oregano
• 1/4 tsp each hot pepper flakes and black pepper
• 28 oz canned crushed tomatoes
• 19 oz canned black beans, drained
• 2 cup kernel corn
• 1/4 cup chopped fresh parsley or cilantro (optional)

Directions

1. In a large skillet, heat oil over medium heat — cook onion and garlic about 3 minutes until onion is soft.
2. Add chicken and stir cook until chicken is no longer pink.
3. Add red pepper, celery and spices and stir cook 1 minute.
4. Stir in tomatoes and black beans — bring to a boil then reduce heat, cover and simmer for 20 minutes.
5. Add corn and simmer, uncovered, for 10 minutes or until thickened.
6. Stir in parsley or cilantro.
7. Serve with crusty bread and a salad.

This recipe can be doubled.  Leftover chili makes a tasty filling for enchiladas.