Ingredients:

• 1.5 lbs chicken thighs, cooked and shredded
• 1 medium onion, diced
• 2 jalapeños, seeded and minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup frozen corn
• 4 cups chicken broth
• 2 cans (14 oz each) white beans, drained and rinsed
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 3 tbsp Uncle Dibbz Big Chili Style seasoning
• 1 cup of heavy cream
• Salt to taste
• Optional: Chopped cilantro and lime wedges for garnish

Instructions:

1. Preparation: Prepare all your vegetables by dicing the onion, mincing the jalapeños, and dicing the bell peppers. Shred the cooked chicken thighs.
2. Sauté Veggies: In a large pot over medium heat, add olive oil. Once hot, add the diced onion, garlic, and bell peppers. Sauté for about 5 minutes or until the vegetables are softened.
3. Add Spices and Jalapeños: Sprinkle in Uncle Dibbz Big Chili Style seasoning. Add the minced jalapeños and cook for another 2 minutes, stirring occasionally.
4. Add Chicken: Add the shredded chicken into the pot and mix well to combine all the flavors.
5. Pour in Liquids: Add the chicken broth and bring the mixture to a simmer. Cook for about 10-15 minutes.
6. Add Beans and Corn: Add the drained white beans and frozen corn into the pot. Stir and let simmer for another 5-10 minutes.
7. Add Milk: Pour in the coconut milk and mix well. Allow the chili to cook for an additional 5 minutes.
8. Season: Taste the chili and add salt if necessary.
9. Garnish and Serve: Serve hot, garnished with chopped cilantro and lime wedges if desired.