# What you'll need:
→ Poultry
01 - 1.5 pounds boneless, skinless chicken breasts, diced
→ Produce
02 - 1 large mango, peeled and diced
03 - 1 large red bell pepper, diced
04 - 1 medium onion, chopped
05 - 2 cloves garlic, minced
06 - 1 jalapeño pepper, seeded and minced (optional)
07 - 1 can (15 ounces) diced tomatoes, including juices
08 - 1 can (15 ounces) black beans, drained and rinsed
09 - 1 cup corn kernels (fresh or frozen)
10 - 1 lime, juiced
11 - 1/4 cup fresh cilantro, chopped
→ Spices & Seasonings
12 - 2 teaspoons chili powder
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon ground coriander
16 - 1/2 teaspoon salt, plus more to taste
17 - 1/4 teaspoon black pepper
→ Liquids & Oils
18 - 2 tablespoons olive oil
19 - 2 cups low-sodium chicken broth
# Method:
01 - Heat olive oil in a large pot over medium heat. Add onion and red bell pepper, sauté for 3 to 4 minutes until softened.
02 - Stir in minced garlic and jalapeño, cooking for 1 minute until fragrant.
03 - Add diced chicken breasts and season with salt, pepper, chili powder, cumin, smoked paprika, and coriander. Cook for 4 to 5 minutes, stirring occasionally, until chicken is lightly browned.
04 - Add diced tomatoes with juices, black beans, corn kernels, and chicken broth. Stir well and bring to a simmer.
05 - Reduce heat to medium-low, cover partially, and simmer for 15 minutes.
06 - Stir in diced mango, fresh lime juice, and half of the chopped cilantro. Simmer uncovered for 10 minutes, allowing the chili to thicken and flavors to meld.
07 - Adjust seasonings to taste if necessary. Serve hot, garnished with remaining cilantro.
