Ground Chicken Chili With Mosaic Beans

• 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

1. 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.
2. 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.
3. Stir in beans, sugar and salt. Heat through. Serve with shredded cheese, sour cream and/or diced onion.

ground chicken, onion, garlic, chili powder, oregano, cumin, tomatoes, tomato sauce, water, vegetable juice, red kidney beans, pinto beans, sugar, salt, extra virgin olive oil

Taken from www.food.com/recipe/ground-chicken-chili-with-mosaic-beans-443896 (may not work)