Heat vegetable oil in a large skillet or Dutch
oven over medium-high heat. Add onions and garlic and cook, stirring,
until softened, about 5 minutes. Add ground chicken and continue cooking,
stirring to break up the clumps, for another 5 to 7 minutes or until
the meat is no longer pink. Add diced tomatoes (and all the juice
from the can), ketchup, chili powder, cumin, oregano, cayenne and
salt. Bring to a boil, stirring occasionally, then reduce heat to
low, cover and cook for 30 minutes, stirring once in a while. Add
beans and continue cooking for another 15 to 20 minutes.
Serve immediately or refrigerate to serve later; it reheats beautifully.
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