Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1.5 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 4 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced green chiles
  • 2 cans (15 oz each) white cannellini beans, drained and rinsed
  • 1 cup frozen corn
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat the olive oil over medium-high heat. Add the diced onion and bell pepper, sautéing for 3–5 minutes until the onions are translucent. Stir in the garlic and jalapeño, cooking for another 60 seconds until fragrant.
  2. Increase heat slightly and add the cubed chicken. Cook until the edges are golden-brown (about 5 minutes). Stir in the cumin, oregano, and smoked paprika, coating the meat in spices.
  3. Pour in the chicken broth and green chiles. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
  4. Stir in the cannellini beans and frozen corn. Simmer uncovered for another 10 minutes.
  5. Mix cornstarch with water to create a slurry. Stir the slurry into the chili and cook for 2 more minutes until the liquid is glossy and thick. Season with salt and pepper to taste.