Ingredients:

  • 1 large Yellow Onion, finely diced
  • 1 large Red Bell Pepper, diced
  • 2 medium Celery stalks, diced
  • 4 large Garlic cloves, minced
  • 5 lbs Skinless, boneless Chicken Breast, raw
  • 2 (15 oz) cans Canned Cannellini Beans (or Great Northern), rinsed well
  • 1 (28 oz) can Diced Tomatoes (canned, unsalted)
  • 4 cups Low Sodium Chicken Stock (unsweetened)
  • 1 Chipotle Pepper in Adobo Sauce, finely minced
  • 2 teaspoons Smoked Paprika
  • 5 teaspoons Cumin powder
  • 1 teaspoon Dried Oregano (Mexican variety preferred)
  • 1/2 teaspoon Salt (start, to taste)
  • 1/2 teaspoon Black Pepper (freshly ground)
  • 1/2 cup Fresh Cilantro, roughly chopped (Optional Garnish)
  • 2 tablespoons Fresh Lime juice (Optional Garnish)

Instructions:

  1. Prep the Vegetables: Dice the onion, bell pepper, and celery. Mince the garlic and the chipotle pepper (remembering to scrape out the seeds if you want less heat). Rinse and drain the canned beans thoroughly.
  2. Sauté the Base: Place the empty Dutch oven over medium-high heat. Add 1/4 cup (60 ml) of chicken stock (or water) instead of oil. Once hot, add the diced onions, peppers, and celery. Sauté, stirring frequently, for 5-7 minutes until the onions are translucent and softened. Add an extra splash of water/stock if sticking occurs.
  3. Add Garlic and Spices: Stir in the minced garlic and chipotle pepper. Cook for 1 minute until fragrant.
  4. Toast the Flavour: Reduce the heat to medium-low. Add the smoked paprika, cumin, dried oregano, salt, and pepper. Stir the spices directly into the vegetables and cook for 30 seconds. This step blooms the spices and is essential for depth of flavour.
  5. Introduce Liquids and Protein: Pour in the remaining chicken stock and the diced tomatoes (undrained). Bring the mixture to a low simmer.
  6. Add Chicken: Place the whole, raw chicken breasts directly into the simmering liquid. Ensure they are submerged.
  7. Simmer: Cover the pot and reduce the heat to low. Simmer for 25–30 minutes, or until the chicken breasts are completely cooked through (internal temperature of 165°F / 74°C).
  8. Shred the Chicken: Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
  9. Combine and Thicken: Return the shredded chicken to the pot. Stir in the rinsed cannellini beans.
  10. Final Simmer: Allow the chili to simmer uncovered for another 5–10 minutes. This helps the beans absorb the flavour and allows the liquid to reduce slightly, thickening the stew naturally.
  11. Adjust Seasoning: Taste the chili. Add additional salt and pepper if needed. Stir in the fresh lime juice and cilantro just before serving.