Chicken Chili

Here's my version of a pretty healthy chili. I've tried beef and turkey, but I love this recipe the best:

2 tablespoons olive oil
1 lb ground chicken
1 large onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
1 jalepeno pepper, seeded and chopped (optional)
3 tablespoons chili powder
3 tablespoons cumin
1 28-oz can chunky-style tomatoes
2 cups chicken stock
1 can corn, drained
1 can dark red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 teaspoon rosemary
salt and pepper to taste

Heat deep pot on medium-high heat. Add olive oil. Brown chicken, breaking it into small pieces. Add onions and garlic and let cook for 5 minutes. When onions are translucent, add cumin and chili powder. Combine well. Stir in green pepper and jalepeno. Add chicken stock and tomatoes. Adjust seasonings and add salt and pepper to taste. Add corn and beans. On medium heat, let heat chili heat through. Add rosemary. Reduce heat to simmer, cover. Stir ocassionally. Let simmer for at least 20 minutes before serving.

For a spicier chili, add several drops hot sauce or a more robust chili pepper.

Corn muffins are excellent with this dish.

Enjoy!