1.5 lbs ground chicken or finely diced chicken breast
1 large yellow onion, diced
3 cloves garlic, minced
1 bell pepper (any color), chopped
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) white cannellini beans, drained and rinsed
1 can (14.5 oz) fire-roasted diced tomatoes
1 can (4 oz) chopped green chiles
2 cups low-sodium chicken broth
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1/2 tsp dried oregano
Salt and black pepper to taste
1 tbsp olive oil
Instructions
Step 1: Sauté the Vegetables Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper. Sauté for about 5 to 7 minutes until the onions are translucent and the peppers have softened. Stir in the minced garlic and cook for another 60 seconds until fragrant.
Step 2: Brown the Chicken Add the ground chicken (or diced chicken breast) to the pot. Use a wooden spoon to break the meat apart. Cook until the chicken is fully browned and no longer pink. Season the meat lightly with salt and pepper during this process to ensure flavor in every layer.
Step 3: Add Spices and Aromatics Sprinkle the chili powder, cumin, smoked paprika, and oregano over the meat and vegetable mixture. Stir well for 1-2 minutes to “toast” the spices, which helps release their essential oils and deepens the overall flavor of the chili.
Step 4: Combine and Simmer Pour in the diced tomatoes, green chiles, black beans, white beans, and chicken broth. Stir everything together and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for 20-25 minutes. This allows the liquid to reduce and the chili to thicken naturally.
Step 5: Final Seasoning Taste the chili and adjust the salt and pepper if needed. If you prefer a thicker consistency, you can mash a few of the beans against the side of the pot with your spoon. Serve warm with your favorite toppings.