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
2 14.5-ounce cans petite-cut diced tomatoes
1 15.5-ounce can red kidney beans
1 15-ounce can pinto beans
1 15-ounce can roman beans
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.