Ingredients
1/4 cup extra-virgin olive oil
1 cup finely chopped white onion
1 cup finely chopped green bell pepper
Kosher salt (such as Diamond Crystal) and pepper
2 tablespoons tomato paste
3 garlic cloves, minced
1 tablespoon ancho or chipotle chile powder (or a mix)
1/2 teaspoon dried oregano
1 pound ground chicken (preferably dark meat)
2 cups low-sodium chicken broth
2 (15-ounce) cans kidney beans, rinsed
Optional toppings: any combination of chopped cilantro, sour cream, chopped avocado, grated Cheddar and lime wedges
Directions
1
In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until softened, 5 minutes.
2
Reduce heat to medium-low and add tomato paste. Cook, stirring occasionally, until lightly caramelized, 2 to 3 minutes. Add garlic, chile powder, oregano and the remaining 2 tablespoons of oil and stir until fragrant, 30 seconds. Add chicken, season with salt and pepper and cook, stirring occasionally and breaking up the meat, until no longer pink, about 3 minutes.
3
Add broth and beans and bring to a boil over medium-high heat, stirring to lift up any browned bits on the bottom of the pot. Cover, reduce heat to medium-low and simmer until chicken is tender and flavors have melded, about 30 minutes. Season with salt and pepper.
4
Divide chili among bowls and finish with any of the toppings. Serve with lime wedges.