Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup, 150g)
  • 2 cloves garlic, minced (about 1 tsp, 5g)
  • 1 red bell pepper, chopped (about 1 cup, 150g)
  • 1 jalapeño pepper, seeded and minced (optional, for heat - about 1 tbsp, 5g)
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (680g)
  • 1 tbsp chili powder (15 ml)
  • 1 tsp ground cumin (5 ml)
  • 1/2 tsp smoked paprika (2.5 ml)
  • 1/4 tsp cayenne pepper (optional, for extra heat - 1 ml)
  • 1 (28 oz) can crushed tomatoes (794g)
  • 1 (15 oz) can black beans, rinsed and drained (425g)
  • 1 (15 oz) can kidney beans, rinsed and drained (425g)
  • 1 cup chicken broth (240 ml)
  • 1 tbsp tomato paste (15 ml)
  • 1 tsp brown sugar (5g)
  • 1/2 tsp salt (2.5g), or to taste
  • 1/4 tsp black pepper (1ml), or to taste
  • Shredded cheddar cheese (optional garnish)
  • Sour cream or Greek yogurt (optional garnish)
  • Chopped fresh cilantro (optional garnish)
  • Diced avocado (optional garnish)
  • Lime wedges (optional garnish)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Sauté until softened, about 5-7 minutes. Add jalapeño, if using, during the last minute.
  2. Add chicken to the pot and cook until lightly browned on all sides.
  3. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to bloom the spices.
  4. Stir in crushed tomatoes, black beans, kidney beans, chicken broth, tomato paste, brown sugar, salt, and pepper.
  5. Bring to a simmer, then reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through and flavors have melded. Check occasionally and stir.
  6. Taste and adjust seasoning as needed. Add more salt, pepper, or chili powder to your liking.
  7. Ladle into bowls and garnish with your favorite toppings (cheddar cheese, sour cream, cilantro, avocado, lime wedges).