Chicken and White Bean Chili

2 tbsp (30 mL) extra virgin olive oil

1 lb (0.5 kg) ground chicken

1 Spanish onion(s), medium, peeled and chopped into half-inch pieces

1 green pepper(s), cored and chopped

1 yellow pepper(s), cored and chopped

2 cloves garlic, peeled, minced

2 tsp (10 mL) adobo sauce

3 tbsp (45 mL) chili powder

1 tsp (5 mL) oregano

1 tsp (5 mL) cumin

1 pinch cinnamon

1 pinch cayenne pepper

38 fl oz (1125 mL) white kidney beans, drained and rinsed

19 fl oz (565 mL) red kidney beans, drained and rinsed

9 fl oz (270 mL) corn kernels, drained and rinsed

28 fl oz (830 mL) canned diced tomatoes, unseasoned

1 cup (250 mL) water

salt

pepper

sour cream, (optional garnish)

mozzarella cheese, grated (optional garnish)

jalapeño peppers, sliced (optional garnish)

avocado, sliced (optional garnish)

1 Heat the olive oil in a large pot over medium heat. Add the ground chicken and begin to brown lightly. Continue to cook the chicken until it no longer looks pink, about 8 minutes.
2 Add the onion, green pepper, yellow pepper and garlic, cook for 8 minutes until softened; stirring occasionally. Season with salt and pepper.
3 Add the adobo sauce, chili powder, oregano, cumin, cinnamon, and cayenne pepper and stir for 1 minute.
4 To the pot stir in all the kidney beans, corn, tomatoes and the water. Season with a little salt and pepper. Bring the mixture to a boil and then reduce the heat to low and simmer. Cover and continue to simmer for 30 minutes until the flavors have melded.
5 Serve chili in bowls with a selection of optional garnishes.