Heat the oil in a large nonstick saucepan
over medium-high heat. Add the garlic, celery, bell peppers
, jalapenos and onions
and sprinkle over the salt. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the chicken, breaking it up with a wooden spoon, and cook until it starts to brown. Stir in the chili powder
and cook until the chicken
is fully browned, about 6 minutes. Add the tomatoes, kidney beans and pinto beans and bring to a boil. Reduce the heat and simmer
, covered, stirring occasionally, until the flavors are blended and the chili begins to thicken, about 1 hour.