Ground Chicken Chili With Mosaic Beans - cooking recipe

Ingredients

2 lbs ground chicken breast
1 large onion, chopped
2 garlic cloves, minced
1/4 cup chili powder
2 teaspoons dried oregano
2 teaspoons cumin
2 (14 ounce) cans fire-roasted tomatoes, diced (or any you like)
1 (8 ounce) can tomato sauce
1 1/2 cups water
1 (12 ounce) bottle beer (optional)
12 ounces v-8 vegetable juice (optional it depends on how thick or thin you like it, or if you have it on hand. You can sub water, )
1 (15 1/4 ounce) can red kidney beans, drained (when doubling use one each light and one dark kidney beans)
1 (15 1/4 ounce) can pinto beans, drained (when doubling use a can of black beans)
2 teaspoons sugar
1 1/4 teaspoons salt
2 tablespoons extra virgin olive oil

Preparation

n a large pot, cook chicken, onion and garlic in evoo over medium-high heat, breaking up clumps of meat and stirring occasionally, until liquid evaporates and meat is fully cooked. Drain off fat. Stir in chili powder, oregano and cumin. Cook 1 minute.
Add tomatoes with their liquid, tomato sauce, and water or beer. Bring to a boil, reduce heat and simmer 1 1/2 hours, stirring occasionally until slightly thickened and flavors have blended.
Stir in beans, sugar and salt. Heat through. Serve with shredded cheese, sour cream and/or diced onion.