Garnish this spicy version with diced avocado, fresh salsa, low-fat sour cream, shredded low-sodium cheese, or baked tortilla chips as desired. Chili is one of those dishes that gets better with time. Make a double batch and store the extra in a sealed container in the refrigerator for up to three days or in the freezer for up to three months.1 tablespoon canola oil1 onion, chopped3 garlic cloves, minced1 to 3 jalapeños, seeded and diced2 (4-ounce) cans mild diced green chilies2 teaspoons ground cumin1½ teaspoons ground coriander1 teaspoon chili powder1 teaspoon dried oregano¼ to ½ teaspoon cayenne pepper2 (14-ounce) cans low-sodium chicken broth3 cups chopped cooked chicken breast3 (15-ounce) cans white beans¼ cup chopped fresh cilantro, for garnish1. Heat the oil in a large stockpot over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion is soft, about 5 minutes.2. Add the jalapeño(s), green chilies, cumin, coriander, chili powder, oregano, and cayenne.
