Ingredients:

  • 2 lbs lean ground chicken
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cans (14.5 oz each) diced tomatoes, fire-roasted
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (4 oz) diced green chilis
  • 2 cups low-sodium chicken broth
  • 1 tbsp lime juice

Instructions:

  1. Heat olive oil over medium-high heat in a large Dutch oven. Add ground chicken and sauté until no longer pink and golden-brown. Stir in diced onion and cook for 3-4 minutes until translucent, then add minced garlic and cook for 60 seconds.
  2. Reduce heat to medium. Sprinkle chili powder, cumin, smoked paprika, cayenne, oregano, salt, and pepper over the meat. Stir constantly for 2 minutes to bloom the spices.
  3. Stir in diced tomatoes with juices, drained beans, green chilis, and chicken broth. Bring to a gentle boil, then reduce heat to low.
  4. Cover and simmer for 15-20 minutes until the liquid reduces and reaches a thick consistency. Stir in lime juice just before removing from heat.