Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp (30ml) olive oil
  • 1 large (200g) yellow onion, diced
  • 1 red bell pepper (150g), diced
  • 3 cloves (15g) garlic, minced
  • 2 jalapeños (40g), seeded and finely diced
  • 2 tbsp (16g) chili powder
  • 1 tbsp (6g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) cayenne pepper
  • 1 tsp (6g) salt
  • 1/2 tsp (3g) black pepper
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (15 oz / 425g) kidney beans, drained and rinsed
  • 1 can (28 oz / 800g) crushed tomatoes
  • 2 cups (480ml) low-sodium chicken stock
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tbsp (15g) brown sugar

Instructions:

  1. Heat the olive oil in a Dutch oven over medium-high heat. Add the chicken thigh pieces in a single layer and brown until a deep golden-brown crust develops. Remove the chicken from the pot and set aside.
  2. In the same pot, sauté the diced onion, bell pepper, and jalapeños for 5 minutes until softened.
  3. Stir in the minced garlic, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir constantly for 60 seconds until the spices are fragrant and toasted.
  4. Return the browned chicken to the pot.
  5. Add the crushed tomatoes, chicken stock, Worcestershire sauce, brown sugar, black beans, and kidney beans. Stir to combine.
  6. Bring the mixture to a boil, then immediately reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally, until the chili has thickened into a rich consistency.