Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1.5 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 3 cups low-sodium chicken broth
  • 1/2 cup hot buffalo sauce
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup plain non-fat Greek yogurt

Instructions:

  1. Heat the olive oil over medium heat in a Dutch oven. Add the diced onion, bell pepper, and jalapeño, sautéing for 5–7 minutes until the onions are translucent and peppers soften. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  2. Add the cubed chicken breast to the pot, stirring until the exterior is opaque. Stir in the smoked paprika, cumin, salt, and black pepper.
  3. Pour in the buffalo sauce, fire-roasted tomatoes with their juices, and chicken broth. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes.
  4. Stir in the drained and rinsed Great Northern beans. For a thicker consistency, use an immersion blender to pulse the chili 3–4 times to break down a small portion of the beans.
  5. Remove the pot from heat and stir in the plain non-fat Greek yogurt until the chili is velvety and well incorporated.