Warm oil in a large cast iron pot (I used my
4 Quart KitchenAid Cast Iron Pot) over medium-high heat. Add onion, bell pepper and garlic, and cook until the vegetables are tender but not brown (5 - 7 minutes), stirring occasionally. Add the ground chicken, and cook until browned all over. I like to get all the meat in the pan, stir to combine, and then let sit for a few minutes to really get some brown color. If you continuously move the meat around, no caramelization will occur. You won't get that much dark brown color here, but even just a little bit will help with flavor.