Chicken Chili with Fire Roasted Tomatoes and Cannelini Beans

Fall is here (not that you can tell from the run of 90 degree days we just had) and it is time for some heartier meals. I decided to go with a healthier version of my normal favorite, full fat beef chili. I wanted to make it tasty and interesting, so I decided to top it with some spiced up avocado. This summer, I went on an avocado craze, so I always pick some up when I go to the store. Not only are they yummy, but they are a good, healthy fat. Add one can of cannelini beans, fire roasted tomatoes, and spices to ground chicken and dinner is ready.  I also paired it with one of my family's favorite 'sides' - garlic bread from Alexia foods. The chili also freezes very well, so you can make batches and put it away for the nights you don't feel like cooking. Enjoy!

Chicken Chili with Cannelini Beans and Fire Roasted Tomatoes

1.25 LBS of ground chicken
1 14 oz can of Hunt's Fire Roasted Tomatoes
1 14 oz can of Cannelini Beans
1 TBSP Smoked Paprika (optional)
1 packet of taco seasoning
2 TBSP chili powder
1/2 cup of water
2 cloves of garlic, diced
1 TBSP onion powder
Salt and pepper to taste
Olive Oil - 2 -3 TBSP to coat pan

Directions
Coat a medium pan with olive oil. Set heat to high and add garlic. Saute until browned. Add ground chicken and season with onion powder. Use a wooden spoon to stir and break up chicken. Once chicken is fully browned, add chili powder and taco seasoning, with the water.  Please note the taco seasoning instructions add more water, so follow those instructions as well.  Allow to cook until chili powder and taco seasoning are coated into the meat and a nice amount of juice remains in the pan. Add tomatoes and stir.  Drain beans and add. Add this point, add salt and pepper to taste. You can add more paprika and chili powder if you need to.

Avocado - Smash a ripe avocado with a fork.  Add salt, pepper, and onion powder to taste. Use to top the chili.