Ground Chicken Chili

1. Heat oil in a large Dutch oven over medium-high heat. Add onion, bell pepper and garlic; cook, stirring often, until tender, about 5 minutes. Add ground chicken; cook, stirring occasionally, until the chicken crumbles and is no longer pink and the liquid has evaporated, about 8 minutes. Stir in tomato paste, chili powder, oregano, coriander, salt and pepper; cook, stirring constantly, until the tomato paste caramelizes and the spices are fragrant, about 1 minute.

   

2. Add beans, tomatoes and broth. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer, stirring occasionally, until the vegetables are softened and the flavors meld, about 20 minutes.

   

3. Divide the chili among 6 bowls. Top each with 2 tablespoons each cheese, yogurt and scallions. Serve with lime wedges, if desired.

   

Variation

Slow-Cooker Ground Chicken Chili: Prepare through Step 1 (above). Stir in broth and scrape brown bits from bottom of Dutch oven. Transfer the mixture to a 6-quart slow cooker. Stir in beans and tomatoes. Cover and cook until the flavors meld, about 6 hours on Low. Proceed with Step 3 (above).