📖 Instructions

1. Dice the Chicken: Place the chicken breasts on a cutting board. Using a sharp chef's knife, carefully dice the chicken into bite-sized pieces, around 1/2-inch cubes. Aim for uniform pieces so they cook evenly.
2. Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, until softened and translucent. Add the minced garlic and sauté for another minute until fragrant. Be careful not to burn the garlic!
3. Brown the Chicken: Add the diced chicken to the pot. Cook, stirring occasionally, until the chicken is browned on all sides. This usually takes about 5-7 minutes. Browning the chicken adds depth of flavor to the chili.
4. Add Spices: Stir in the chili powder, cumin, oregano, and smoked paprika. Cook for about 1 minute, stirring constantly, until the spices are fragrant. This step is crucial as it blooms the spices, enhancing their flavor.
5. Incorporate Tomatoes: Pour in the diced tomatoes (undrained) and tomato paste. Stir well to combine, ensuring the tomato paste is fully incorporated. The tomatoes add acidity and body to the chili.
6. Add Beans and Broth: Add the drained and rinsed black beans and chicken broth. Stir well to combine all the ingredients.
7. Simmer the Chili: Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld together. Be patient!
8. Season to Taste: After simmering, taste the chili and adjust the seasoning as needed. Add salt and pepper to your preference. If it's too acidic, add a pinch of sugar to balance the flavors.
9. Serve and Garnish: Ladle the chili into bowls. Garnish with your favorite toppings such as shredded cheddar cheese, sour cream, chopped cilantro, sliced avocado, or a dollop of Greek yogurt. A sprinkle of green onions also adds a nice touch.
10. Optional - Make-Ahead Tip: For make-ahead preparation, allow the chili to cool completely before storing it in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat gently on the stovetop until heated through.