Chili Ingredients:

• 4 teaspoons olive oil
• 2 pounds ground chicken
• 1 teaspoon salt
• 3 garlic cloves, minced
• 1 onion, finely diced
• 1 tablespoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cayenne pepper
• 2 19-ounce cans white kidney beans, rinsed and drained
• 2 4.5 ounce cans chopped green chiles, mild (like this, found in international aisle of grocery store)
• 4 cups chicken broth

Garnish, to taste: 

• Fresh cilantro, chopped
• Onions, diced
• Pickled jalapeños
• Sour Cream
• Shredded cheese 

Instructions: 

• In a large stock pot over medium heat sauté the ground chicken. Once fully cooled transfer to a bowl.
• In the same stock pot, add a little oil and sauté the onion for 5-6 minutes until translucent and slightly caramelized. Add garlic and sauté for another minute. 
• Add ground chicken back to pot of onions, along with all the spices and sauté for 2 more minutes
• Add in the beans, chiles and broth – bring to a boil
• Reduce heat to low and continue to simmer for 40 minutes. Make sure to keep an eye on it, if the liquid starts to simmer out all the way add water as necessary
• Spoon into bowls and garnish to your liking

This freezes excellently in mason jars should you have leftovers.