Ingredients:

  • 1 Tbsp light olive oil or neutral cooking oil
  • 1 large yellow onion, finely diced
  • 2 large cloves garlic, minced
  • 1 medium jalapeño, seeded and minced
  • 1 can (4 oz) diced green chillies (mild or medium heat)
  • 1 tsp dried oregano (preferably Mexican oregano)
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp cayenne pepper (optional)
  • 1 tsp kosher salt, plus more to taste
  • ½ tsp freshly cracked black pepper
  • 1 lb (450g) raw boneless, skinless chicken breast, diced into 1-inch pieces
  • 4 cups (950 ml) low-sodium chicken stock (or bone broth)
  • 2 cans (15 oz / 425g each) Great Northern or Cannellini beans, rinsed and drained (reserve 1/3 cup)
  • ½ cup (120g) 0% or 2% plain Greek yogurt
  • Juice of 1 large lime
  • A handful of fresh cilantro, chopped

Instructions:

  1. Heat the olive oil in the stockpot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent (about 5–7 minutes).
  2. Add the minced garlic, jalapeño, and canned green chillies. Cook for 1 minute until fragrant.
  3. Add the oregano, cumin, coriander, cayenne pepper (if using), salt, and pepper to the pot. Stir the spices directly into the hot onion mixture for about 30 seconds until very fragrant (blooming).
  4. Add the chicken stock to the pot and bring the liquid to a gentle simmer. Add the diced chicken breast and the majority of the rinsed beans. Reduce the heat to low and simmer, uncovered, for 15–20 minutes, or until the chicken is fully cooked (165°F / 74°C).
  5. Achieve High-Protein Thickness: Take the reserved 1/3 cup of beans and, using a standard blender or immersion blender, blitz them with about 1/2 cup of the hot chili liquid until smooth. Stir the blended bean paste back into the chili and simmer for 5 minutes, allowing it to naturally thicken the mixture.
  6. Remove the pot from the heat completely and let it rest for 5 minutes. In a small bowl, whisk the Greek yogurt with 2 tablespoons of the chili liquid until smooth and tempered.
  7. Stir the tempered yogurt mixture into the chili along with the fresh lime juice and chopped cilantro. Taste and adjust seasoning (salt, pepper, or lime juice) as needed.