1lb of ground chicken breast
1 small white onion, chopped fine
3 (14oz) cans diced tomatoes plain (sub diced tomatoes with green chillies)
2 (14oz) cans beans, drained (I like low-sodium organic kidney or pinto)
2 Tbsp chili powder
JF Universal Salt, to taste
In a large pot, brown the chicken breast over medium-high heat. Once cooked transfer the chicken breast to a separated plate and set aside. Reserve 1 Tbsp of grease from the pot and discard the rest. Add the onion to the pot and saute until soft. Add the remaining ingredients and meat to the pot and stir to combine. Bring to the boil, then reduce to medium-low, cover, and simmer for 10 minutes. Serve garnished with julienned green onion and cheese of your choice over jasmine brown rice.