Instructions

1. Begin by gathering all your ingredients: 1 lb ground chicken, 1 can kidney beans (rinsed and drained), 1 can diced tomatoes, 1 chopped onion, 2 minced cloves of garlic, 2 tablespoons chili powder, 1 teaspoon cumin, salt to taste, and 1 tablespoon olive oil.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
3. Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
4. Next, add the ground chicken to the pot. Cook, breaking it apart with a wooden spoon, for about 5-7 minutes, or until the chicken is fully cooked and no longer pink.
5. Once the chicken is cooked, stir in the chili powder, cumin, and salt. Mix well to ensure the spices evenly coat the meat.
6. Add the rinsed and drained kidney beans and the can of diced tomatoes (with their juice) to the pot. Stir everything together to combine.
7. Increase the heat to bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, stirring occasionally.
8. After 20 minutes, taste the chili and adjust the seasoning with more salt or spices if desired.
9. Once the chili is thickened and flavors have melded together, remove it from the heat. Let it sit for a few minutes before serving.
10. Serve the low-fat chicken chili hot, garnished with your choice of toppings such as chopped cilantro, avocado, or a sprinkle of cheese, if desired.