Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 large yellow onion, chopped (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 green bell pepper, chopped (approx. 120g)
  • 1 jalapeno pepper, seeded and minced (optional, adjust to taste) (approx. 10g)
  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tsp (5 ml) ground cumin
  • 1 tsp (5 ml) dried oregano
  • 1/2 tsp (2.5 ml) chili powder
  • 1/4 tsp (1.25 ml) cayenne pepper (optional, for extra heat)
  • 4 cups (950 ml) chicken broth (low sodium)
  • 2 (15-ounce/425g each) cans cannellini beans (white kidney beans), rinsed and drained
  • 1 (4-ounce/113g) can chopped green chilies, undrained
  • 1/2 cup (120 ml) heavy cream
  • 1/4 cup (60 ml) chopped fresh cilantro, plus more for garnish
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in the Dutch oven over medium heat. Add onion, garlic, bell pepper, and jalapeno (if using). Sauté until softened, about 5-7 minutes.
  2. Add the chicken cubes to the pot and cook until browned on all sides. Stir in cumin, oregano, chili powder, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to bloom the spices.
  3. Pour in the chicken broth, add the cannellini beans and green chilies. Bring to a simmer, then reduce heat and cover. Simmer for 20 minutes, or until the chicken is cooked through and tender.
  4. Stir in the heavy cream and cilantro. Season with salt and pepper to taste. Heat through, but do not boil.
  5. Ladle the chili into bowls and garnish with your favourite toppings: sour cream or Greek yogurt, shredded cheese, avocado slices, and a squeeze of lime.