Chicken and Bean Chili adapted from Meatless Monday

1 pound ground chicken

1 large onion, chopped

3-4 cloves garlic, chopped

2 tablespoon olive oil

1 can black beans, drained

1 can navy beans, drained

1 can pinto beans, drained

1 can red kidney beans, drained

1 can garbanzo beans, drained

1 16-oz can diced tomatoes

2 8-oz can tomato sauce or 1 16oz can

1-2 cups water

1 small can (4 oz) green chiles

1-2 tablespoon chili powder

1-2 teaspoon cumin

1 teaspoon basil

Salt & pepper to taste

1/4 cup dry red wine (optional)

Directions:  Saute onion, garlic, and bell pepper in olive oil until soft. Add remaining ingredients. Bring to a boil, lower heat, and simmer for 20-30 minutes.

Serve with shredded cheddar cheese and sour cream if desired.

Here’s what you’ll need:

• Drain and rinse the beans.
• Add the beans to the pot. 
• Add the can of diced chilies. 
• Add the diced tomatoes and tomato sauce. 
• Add the seasonings.  
• Simmer and serve.