Sauté the vegetables

• Heat the neutral oil in a stockpot over medium heat.
• Add the onion, red bell pepper and jalapeños and cook until softened.
• Add the minced garlic and cook until fragrant.

Toast the spices

• Stir in the cumin, ancho chili powder, smoked paprika, cayenne and oregano.
• Cook, stirring, until the spices are fragrant.

Make the roux

• Sprinkle the flour over the vegetables and stir to coat.
• Cook, stirring constantly, to remove the raw flour taste.

Add the stock

• Slowly pour in the chicken stock while stirring to avoid lumps.
• Season with salt and pepper.

Add chicken, beans and corn

• Add the diced chicken, cannellini beans and frozen sweet corn.
• Stir everything together.

Simmer the chili

• Bring to a gentle simmer and cook until the chicken is cooked through and the chili has thickened, stirring occasionally.

Finish and serve

• Stir in the fresh cilantro.
• Taste and adjust the seasoning, then serve.