Ingredients

• 1 tablespoon canola oil
• 1 kg lean ground chicken
• 2 tablespoons chili powder
• 1 tablespoon dried oregano
• 6 stalks celery, diced
• 2 onions, diced
• 2 sweet green peppers, diced
• 1 sweet potato, peeled and grated
• 2 cans (each 796 mL) diced or stewed tomatoes
• 2 cans (each 400 mL) sodium-reduced mixed beans, drained and rinsed
• 1/3 cup white vinegar
• 2 tablespoons Dijon mustard
• 2 teaspoons salt
• 1/2 teaspoon pepper

Directions

• In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; cook chicken, breaking up with spoon, until no longer pink, about 5 minutes.
• Stir in chili powder, oregano, celery, onions, green peppers, sweet potato, tomatoes, beans, vinegar, mustard, salt and pepper. Reduce heat to medium; cover and simmer, stirring often, for 1 hour. (Chili will thicken as it sits.)
• Top with shredded cheddar cheese, a dollop of sour cream and chopped green onions.
• Makes 10 to 12 servings.

Reference

Canadian Living recipe.