3 Tbsps chili powder
1 Tbsp ground cumin
2 tsps ground coriander
1/4 tsp red pepper flakes
1 tsp dried oregano
2 tsps salt, divided
3 Tbsps Olive Gourmet Cayenne Chili Pepper EVOO
2 cups yellow onions, chopped (about 2 medium onions)
1 red bell pepper, diced
6 medium cloves garlic, minced
2 pounds ground chicken
2-26 oz. boxes Pomi chopped tomatoes or 2-28 oz. cans chopped or diced tomatoes
2 cups low-sodium chicken broth
1 tsp sugar 2-15 oz. can small Cannellini beans, drained and rinsed
Combine chili powder, cumin, coriander, red pepper flakes, oregano, and 1 teaspoon salt in small bowl. Mix well and set aside next to stove.
Heat oil in a large pot over medium heat. Add onions and red bell pepper and cook, stirring frequently, until softened, about 10 minutes. Add garlic and cook, stirring to prevent garlic from burning, about 2 minutes more.
Increase heat to medium high and add the ground chicken and spice mixture. As the chicken cooks, stir to break the meat into very small clumps; cook until no longer pink, about 5 minutes.
Add tomatoes, chicken broth, remaining teaspoon salt and sugar. Bring to a boil, then reduce heat to low and simmer, partially covered for about one hour, stirring occasionally.
Stir in white beans and let simmer, uncovered, for about 50 minutes more, or until meat is tender and flavors are well combined.