Ingredients
  • 3 tablespoons olive I coconut oil
  • 2 pounds ground chicken (I prefer ground chicken breast)
  • 1 large yellow onion, finely chopped
  • 2 ribs celery, finely chopped
  • 1 jalapeño, finely chopped (remove seeds if you prefer less spice)
  • 2 cloves garlic, finely chopped
  • Salt and pepper, to taste
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1/2 tablespoon chili powder
  • 1 cup light beer, such as Corona
  • 1 4.5-ounce can diced green chilies
  • 1 cup fire-roasted frozen corn kernels
  • 2 14.5-ounce cans white beans, such as cannellini or small white beans
  • 1 quart low-sodium chicken stock
For serving
  • 1 avocado, diced
  • 2 cups shredded pepper jack or Monterey Jack cheese
  • 4 scallions, thinly sliced
  • 1/2 cup crushed tortilla chips
Preparation

Heat oil in a large pot or Dutch oven over medium-high heat. Add chicken and break the chicken up into very small pieces using a wooden spoon or potato masher. Cook until browned and cooked through, about 5-6 minutes. Once chicken is brown, add onion, celery, jalapeño and garlic, and season with salt and pepper. Cook veggies until soft, about 4-5 minutes, then add cumin, coriander and chili powder. Cook until toasted and fragrant, about 2 minutes. Deglaze pan with beer and scrape up all the flavorful bits from the bottom of the pan. Add green chilies and corn, and stir to combine.
 
Drain and rinse the beans. Mash 1 can of beans to a thick paste. Add mashed and whole beans and stock to the chili, and stir to combine. Bring to a bubble then reduce the heat to low. Cook for 15-20 minutes so flavors can combine. Remove from heat and serve in bowls, topped with avocado, cheese, scallions and crushed tortilla chips.



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