Ground Chicken Chili

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and red bell pepper and cook for about 5 minutes, until softened. Add the garlic and cook for another minute until fragrant.
1 tablespoon olive oil
1 medium onion
1 medium red bell pepper
4 garlic cloves
Add the ground chicken and cook for 5 to 6 minutes, breaking it up with your spoon, until it's no longer pink.
1 pound ground chicken
Stir in the chili powder, cumin, coriander, smoked paprika, cinnamon, salt and black pepper and cook for about 1 minute, until fragrant. Stir in the tomato paste and cook for another minute.
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon smoked paprika
¼ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon tomato paste
Pour in the crushed tomatoes, black beans, cannellini beans, red lentils and chicken stock. Stir well to combine.
1 can (14 oz / 400 g) crushed tomatoes
1 can (14 oz / 400 g) black beans
1 can (14 oz / 400 g) cannellini beans
½ cup red lentils
1 cup chicken stock
Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, for 25 to 30 minutes, until the red lentils have dissolved and the chili is thick and rich. Add a splash more stock if it gets too thick.
Season to taste, then garnish with fresh cilantro and serve with your favorite toppings.
Fresh cilantro to garnish