Instructions: Brown ground chicken in a non-stick skillet and set aside. Drain any fat.

Spray a large non-stick Dutch oven or pot with cooking spray and heat to high. Saute onion 3 minutes. Add red and green peppers, celery and garlic, continue to saute for another 3 minutes.

Add the tomato paste and heat 1 to 2 minutes. Stirring continuously. Pour a little chicken broth (1/4 cup) into the pan to deglaze it.

Mix the ground chicken with the vegetable mixture and add the tomatoes with their juice, beans, and chili powder. simmer uncovered until chili reaches your preferred consistency and then cover and continue cooking for 2 or 3 hours. Add the black pepper and adjust seasonings to taste.

Serves 6.

Description: "The Aitkinson Family have been chicken farms since 1925. (in Ontario, Canada)"

NOTES : This award-winning chili is a low fat recipe for "heart smart" eating. Serve with fresh baked bread or rolls.

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