1 tablespoon extra virgin olive oil
\n1\/2 cup chopped white onion (about 1 small or \u00bd medium onion)
\n1 large garlic clove, minced
\n1 red bell pepper, preferably organic, seeded and chopped
\n1\/2 pound ground chicken, preferably organic
\n1 (15-ounce) can diced fire-roasted tomatoes with green chiles
\n1 (15-ounce) can tomato sauce
\n1 (15-ounce) can red kidney beans, rinsed and drained
\n1\/2 cup peanut butter
\n1\/2 teaspoon kosher salt, or more to taste
\n1 tablespoon chili powder
\n1 teaspoon ground cumin
\n1 teaspoon ground coriander
\n1\/2 teaspoon crushed red pepper flakes
\n1\/2 teaspoon ground oregano
\nFreshly ground black pepper, to taste<\/p>\n
Optional Accoutrements
\n2 tablespoons The Heat Is On peanut butter
\n2 tablespoons roughly chopped roasted peanuts
\nPlain Greek yogurt or sour cream
\n
\nHeat oil in a Dutch oven or heavy-bottomed pot over medium heat. Add in the chopped onion and cook, stirring, until tender and translucent, about 5 minutes. Add in the garlic and red bell pepper and cook, stirring, for 1 minute. Add in the ground chicken and cook, stirring occasionally to break up the meat, until no longer pink, about 5 minutes.<\/p>\n
Add in the rest of the ingredients for the chili, stir, and bring to a boil over medium heat. Reduce heat to low, and simmer at least 2 hours, stirring occasionally.<\/p>\n
Top each serving with a half tablespoon each of The Heat Is On peanut butter and chopped roasted peanuts, as well as a dollop of Greek yogurt or sour cream, if desired.<\/p>\n