• 1 TB Whole Foods Organic Extra Virgin Olive Oil
• 2 large onions, coarsely chopped
• 6 cloves garlic, minced
• 1 pickled jalapeño, finely chopped
• 5 tsp chili powder
• 1 tsp oregano
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp cayenne
• 1 pound skinless, boneless chicken thighs, cut into 1/2-inch chunks
• 1 can (15 oz) no-salt-added tomato sauce
• 1 can (15 oz) kidney beans, rinsed and drained
• 2 cups frozen corn kernels
• 2 TB fat free sour cream, optional

In a Dutch oven, heat oil over medium heat. Add onions, garlic, and jalapeño and cook 7 minutes, stirring frequently until onions are tender. Stir in chili powder, oregano, cumin, coriander, cinnamon, salt and cayenne and cook 30 seconds, stirring constantly. Add the chicken and tomato sauce, stir to combine. Bring to a boil, reduce to a simmer, cover, and cook 5 minutes until chicken is cooked through. Stir in kidney beans and corn and cook, uncovered for 3 minutes until the kidney beans and corn are heated through, Serve in bowls and top with the sour cream if you like.

For an even spicier chili, add another pickled jalapeño and increase the cayenne to 1/2 teaspoon.