Ingredients
2 lbs boneless, skinless chicken thigh, cut into ½-inch pieces
2 Tbsp vegetable oil
1 onion, diced
3 cloves garlic, minced
½ tsp ground chipotle pepper
2 Tbsp ground cumin
1 tsp oregano
¼ tsp cinnamon
1½ tsp salt
1 tsp fresh ground black pepper
cayenne pepper to taste
1 red bell pepper, seeded, diced
1 green bell pepper, seeded, diced
1 jalapeno pepper, seeded, diced
1 can (10-ounce) diced tomato with green chilies
4 cups chicken broth
2 (15 ounce) cans great northern, or navy beans, drained but not rinsed
chopped fresh cilantro to garnish, optional
Directions
In a bowl, combine onion, garlic, ground chipotle, cumin, oregano, cinnamon, salt, black pepper, and cayenne.
In a dutch oven, heat oil over high heat and add chicken. Cook for about 5 minutes, stirring occasionally. When juices have mostly evaporated and begin to thicken, add onion and spice mix; sauté for about 5 minutes or until onions begin to soften.
Add chicken stock and bring to a simmer. Stir in bell peppers and diced tomatoes with green chilis, reduce heat to low, then simmer for 30 minutes.
Stir in great northern beans and continue simmering for another 30 minutes.
Using a potato masher, mash several times then stir to thicken the chili. Add cilantro and stir until thoroughly combined. Serve.