Ingredients
Scale
- Medium onion, diced
- 1.5 T oil
- 1 lb ground chicken
- 1 T ground cumin
- 1 T chili powder (if you want lighter colored broth, replace chili powder w/ extra 1.5 tsp cumin)
- ½ tsp Kosher salt
- ½ ground pepper
- Optional – 1/8 tsp cayenne (if you want extra spicy chili!)
- 2 cups low-salt chicken broth
- 3 – 15oz. cans of navy beans (can sub cannellini or Great Northern beans), drained
- 7oz can diced green chilis, drained – mild, medium, or hot, according to your preference
- 1 15 oz. can diced tomatoes, drained and rinsed in a colander
Instructions
- Heat the oil in a deep pot over medium-high heat until shimmering. Add diced onions and cook, stirring often, for 3-4 minutes, until soft and translucent.
- Add ground chicken to pot. Sprinkle chicken with salt and pepper. Cook chicken until there is no pink left, breaking it up into small pieces with the back of a wooden spoon.
- Add broth, drained canned beans, canned chilis, cumin, chili powder, and drained and rinsed tomatoes to the pot. Bring chili to a boil, then lower heat and simmer chili for 15-20 minutes.
- Serve chili as is, or add toppings such as shredded cheese, avocado, sour cream, green onions, etc. (See post for more serving suggestions.)