In a big soup pot or large saucepan, heat 3 tablespoons of oil on medium heat and sauté the minced garlic and diced onions till soft.
Add the ground chicken (chicken keema) to the pot, breaking them into smaller bits with the spatula. Stir continuously, till it is thoroughly cooked - about 6-7 minutes.
Add the spices - cumin, oregano, and red chili powder (or paprika), salt and sugar (if using) and mix well.
Add the pureed tomatoes, diced bell peppers and the cooked kidney beans and mix well.
Next, add 4 cups of water (or chicken stock) and bring to a boil. Reduce the heat and simmer (with the lid on) for half an hour.
After half an hour, check and adjust seasoning. It is always advisable to add less salt initially. Also add more water or stock, if the chili looks too thick. If too watery, increase the heat and boil off some liquid.
Finish off with a handful of chopped coriander leaves (cilantro). Ladle into serving bowl and garnish with shredded cheese, more coriander leaves (cilantro), a dollop of sour cream or thick yogurt, and reserved diced bell peppers for a sweet crunch.