1 ½teaspoonschili powder (chilli powder in British English)
½teaspooncayenne pepper
2tablespoonscanola oil
1poundground chicken (minced chicken)
1poundchicken tenders - sliced into 1/2-inch pieces
1teaspoonkosher salt
1teaspoonground black pepper - finely ground
1largeyellow onion - diced
1largejalapeño - stemmed and minced
6clovesgarlic - minced
3tablespoonstomato paste
29ouncestomato - diced
3cupschicken stock (chicken broth or chicken bouillon)
31ounceswhite beans - drained and rinsed
¼cupcilantro (coriander) - chopped
Instructions
Mix all the listed spices in a bowl.
Heat oil in a pot over high heat. Add all the chicken. Season with 1 1/2 teaspoons salt and 24 turns on the pepper mill. Sauté until lightly browned, 6 minutes.
Reduce heat to medium. Stir in onions, jalapeño, garlic and spices. Sauté until veggies are tender, 3 minutes. Add tomato paste and sauté for 30 seconds.
Add tomatoes, stock and beans. Season with 1 1/2 teaspoons salt and 8 turns on the pepper mill. Bring to a boil over medium-high heat. Reduce to medium-low and cook until all the flavours combine for 35 minutes, stirring periodically.
Divide among 8 bowls. Divide and garnish with cilantro.