Ingredients
2tbspVegetable Oil
2cupsyellow onions,chopped
1red bell pepper,diced
6mediumgarlic cloves,minced
2lbsground chicken
3tbspchili powder
1tbspground cumin
2tspground coriander
¼tspred pepper flakes,(omit for milder chili)
1tspdried oregano
⅛tspCayenne pepper
2tspsalt
2cartonsPomi chopped tomatoes,(26 oz. or two 28 oz. cans) chopped or diced tomatoes
2cupslow sodium chicken broth
1tspsugar
15ozCannellini beans,drained and rinsed
Preparation
Heat the oil in a large nonreactive pot over medium heat. Add the onions and red bell pepper and cook, stirring frequently, until softened. Add the garlic and cook, stirring to prevent garlic from burning, about two minutes more.
Increase the heat to medium-high. Add the ground chicken, chili powder, cumin, coriander, red pepper flakes, oregano, cayenne pepper, and salt. As the chicken cooks, use a wooden spoon to break the meat into very small clumps; cook for 5 minutes until no longer pink.
Add the tomatoes, chicken broth, and sugar. Bring to a boil, then reduce the heat to low and simmer, partially covered with lid ajar, for about one hour, stirring occasionally.
Stir in the white beans and simmer, uncovered for about 50 minutes more, or until the meat is tender and the flavors are well combined. For a soupier chili, add additional water. For a thicker chili, simmer uncovered until desired consistency is reached. Taste and add more salt if necessary.
