Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, finely diced
  • 1 bell pepper, diced
  • 1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
  • 2 cans (15 oz each) cannellini or navy beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 3 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the olive oil over medium heat in a large pot or Dutch oven. Add the diced onion, bell pepper, and jalapeño, cooking for 5-7 minutes until they are translucent and softened.
  2. Stir in the minced garlic and cook for 60 seconds, ensuring it does not brown. Note: Garlic burns fast, so stay focused here.
  3. Add the cubed chicken breast to the pot and cook for 4-5 minutes until the outside of the meat is no longer pink.
  4. Stir in the ground cumin, dried oregano, smoked paprika, salt, and black pepper. Toast the spices in the oil for 1 minute until the aroma fills the room.
  5. Pour in the chicken broth, diced green chilies, and drained beans. Bring to a gentle boil, then reduce heat to low and simmer for 15 minutes.
  6. Using a potato masher or large fork, press down on a small section of the beans directly in the pot 4-5 times. Note: Don't mash them all, or you'll have bean paste instead of chili.
  7. Stir the mashed beans back into the liquid until the broth looks silky and thickened.
  8. Remove from heat and stir in the fresh lime juice and chopped cilantro before serving.