Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 1 jalapeno pepper, seeded and chopped (optional, for spice)
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 4 cups chicken broth
- 1 (15 oz) can white beans (cannellini, navy, or great northern)
- 1 (15 oz) can corn, drained
- 1 (15 oz) can diced tomatoes, undrained
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
- Chopped fresh cilantro, for garnish (optional)
- Lime wedges, for serving (optional)
Instructions:
- Heat olive oil in a large Dutch oven or pot over medium heat. Add onion, garlic, bell pepper, and jalapeno (if using). Cook until softened, about 5 minutes.
- Add chicken and cook until browned on all sides.
- Pour in chicken broth, beans, corn, diced tomatoes, cumin, chili powder, paprika, and oregano. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through and chili is thickened.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped cilantro and lime wedges (if desired).
Tips:
- For a thicker chili, mash some of the beans against the side of the pot with a fork before serving.
- You can customize this recipe to your liking by adding other vegetables, such as zucchini, carrots, or potatoes.
- If you prefer a spicier chili, add a pinch of cayenne pepper or red pepper flakes.
- Serve this chili with crusty bread, cornbread, or rice.
