In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and diced red bell pepper. Sauté for about 5 minutes, or until the vegetables are softened. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the ground chicken to the pot, breaking it up with your wooden spoon. Cook until the chicken is no longer pink, about 6-8 minutes. Make sure to stir occasionally to ensure even browning.
Stir in the chili powder, ground cumin, ground coriander, red pepper flakes, dried oregano, cayenne pepper, and salt. Mix well to coat the chicken and vegetables in the spices, cooking for another 2 minutes to enhance the flavors.
Pour in the chopped tomatoes along with their juices and the low sodium chicken broth. Stir to combine, scraping any bits from the bottom of the pot for added flavor.
Add the teaspoon of sugar and bring the chili to a gentle simmer. Reduce the heat to low, cover, and let it cook for about 30 minutes, stirring occasionally. This will allow the flavors to meld beautifully.
Finally, stir in the drained and rinsed cannellini beans. Cook for another 10 minutes to heat through. Taste and adjust seasoning if necessary.
Serve your Chicken Chili with White Beans hot, garnished with your favorite toppings such as avocado, cheese, sour cream, or fresh herbs. Enjoy this hearty dish with crusty bread or over a bed of rice for a complete meal.
