Light And Easy Chicken Chili

• 2 teaspoons olive oil
• 1 medium onion, chopped
• 2 teaspoons minced garlic
• 1 lb ground chicken
• 1 teaspoon chili powder
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1 (8 ounce) jar pineapple salsa
• 1 (16 ounce) can black beans
• 1 (16 ounce) can white kidney beans, drained
• 1 (16 ounce) can pinto beans, drained
• 1 (28 ounce) can diced stewed tomatoes (, undrained)
• 2 tablespoons chopped cilantro

1. Heat olive oil in large saucepan with medium heat.
2. Add onion, garlic,and bell peppers.
3. Cook 5 minutes, stirring occasionally.
4. Add chicken, chili powder, cumin, salt, and sugar.
5. Cook another 5-8 minutes, stirring to break up chicken.
6. Add tomatoes, pineapple salsa, and beans.
7. Bring to a boil.
8. Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.
9. This can be served immediately, or if you want to make is ahead of time, it can be refrigerated for up to 3 days.

olive oil, onion, garlic, ground chicken, chili powder, sugar, salt, pineapple salsa, black beans, white kidney beans, pinto beans, tomatoes, cilantro

Taken from www.food.com/recipe/light-and-easy-chicken-chili-281125 (may not work)