Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 cup) (approx. 150g)
  • 2 cloves garlic, minced (about 1 teaspoon) (approx. 5g)
  • 1 green bell pepper, chopped (about 1 cup) (approx. 150g)
  • 1 red bell pepper, chopped (about 1 cup) (approx. 150g)
  • 1.5 lbs (approx. 680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 (15-ounce) cans great northern beans, rinsed and drained (approx. 850g total)
  • 1 (15-ounce) can corn, drained (approx. 425g)
  • 4 cups chicken broth (approx. 950ml)
  • 1 (4-ounce) can diced green chilies, undrained (approx. 115g)
  • 1 lime, juiced
  • 2 tablespoons chopped fresh cilantro, for garnish

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, and bell peppers. Cook until softened, about 5-7 minutes.
  2. Add chicken to the pot and cook until lightly browned on all sides. (It doesn't need to be cooked through at this point).
  3. Stir in chili powder, cumin, oregano, cayenne pepper (if using), smoked paprika, salt, and pepper. Cook for 1 minute, stirring constantly, until fragrant.
  4. Pour in the great northern beans, corn, chicken broth, and diced green chilies. Stir to combine.
  5. Bring the chili to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
  6. Stir in lime juice and cilantro. Taste and adjust seasoning as needed. Serve hot, topped with your favourite garnishes.