1/2 tsp olive oil

1/2 lb ground chicken breast, skinless -- cooked

1/2 c onions -- chopped

1/2 c bell peppers -- chopped

1 clove garlic -- minced

14 1/2 ozs crushed tomatoes

15 1/2 ozs dark red kidney beans -- drained and washed

2 tsps chili powder

1 tsp cumin

1/4 c low-fat Monterey Jack cheese -- grated

In a skillet, heat oil over medium heat. Add chicken, onions, bell peppers, and garlic. Cook until chicken is no longer pink and vegetables are tender. Stir in crushed tomatoes, kidney beans, chili powder, and cumin. Simmer, covered for 35 minutes. Sprinkle with cheese and serve.