Wash your carrots and green bell pepper then dry. Peel and chop the onion into a small dice. Peel and either grate or mince the garlic clove. I love using my garlic press for this.

Peel and chop the carrots into small bite-size pieces. Chop the green bell peppers into a small dice as well, similar size as the carrots and discard the core and top.

If you are using frozen corn like me, transfer it into a bowl so it can slightly defrost while everything else is cooking.

Drain and rinse the navy beans then separate into two bowls. Using a fork, mash half of the beans into a chunky paste like consistency, this will thicken our sauce later.

Season your chicken breasts with salt and white pepper on each side. Use about 1 teaspoon of salt and 1/2 a teaspoon of pepper.

Heat a large soup pot on medium-high heat and add 2 tablespoons of olive oil.

Once the oil is hot add the chicken breasts and cook on each side for 5-7 minutes or until the chicken is fully cooked through.

Once the chicken is cooked, remove from the pot and transfer onto a plate.

To your pot, add a bit more olive oil (if needed) then add the diced carrots and onion. Stir and cook on medium heat for 2 minutes.

Next, lower the heat to medium-low and add the minced garlic, chopped bell pepper, 1 teaspoon of salt, 2 teaspoons of cumin and 1/2 a teaspoon of black pepper.

On medium heat, stir and cook the veggies for a couple of minutes then add 3 tablespoons of flour.

Stir and cook for a couple of minutes then add 1 and 1/2 cups of chicken broth.

Stir then increase the heat to medium and add the mashed beans. (Keep the whole beans for later)

Stir to combine and allow the chili to simmer for 5 minutes or until the sauce has thickened.

By now, the chicken should be cooled.

Either chop or shred the chicken then add it to your pot along with the whole beans, corn and the remaining 1 and 1/2 cups of chicken broth.

Stir to combine and allow everything to simmer on medium-low heat for 5 minutes.

Last step is to grab a spoon and give the chili a taste.

Adjust seasoning with some salt and/or pepper if needed.

As I use low-sodium chicken broth, I usually add about another 1/2 teaspoon of salt at this point.

To serve, ladle a good amount of chili into warmed bowls then top with grated cheese, cilantro, and a few slices of jalapeño.

This chili holds up well in the refrigerator for up to 3 days.