Ingredients:

  • 1 lb (450g) lean ground chicken
  • 1 tbsp (15ml) olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 1 medium (120g) green bell pepper, diced
  • 3 cloves (15g) garlic, minced
  • 1 jalapeño (10g), seeded and minced
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (15 oz / 425g) diced tomatoes
  • 1 cup (160g) sweet corn
  • 1 cup (240ml) low-sodium chicken broth
  • 1 can (4 oz / 113g) diced green chilis
  • 2 tbsp (16g) chili powder
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add the ground chicken and cook, breaking it apart with a spatula, until it reaches a mahogany-colored brown and no longer looks pink (about 5-7 minutes).
  3. Lower the heat to medium. Stir in the diced onion and bell pepper and sauté for 3-4 minutes until the onions are translucent.
  4. Add the minced garlic and jalapeño, stirring for 60 seconds until fragrant.
  5. Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the meat and vegetable mixture. Stir constantly for 1-2 minutes to bloom the spices.
  6. Pour in the diced tomatoes, black beans, corn, green chilis, and chicken broth. Stir well to combine.
  7. Bring the mixture to a light boil, then reduce heat to low. Simmer uncovered for 15-20 minutes until the liquid has reduced and the chili is thick.