Measure out all the spices and mix in a small bowl. Set aside.
Chili (soup)
In a large pan over medium-high heat add 1 1/2 teaspoons of ghee or oil. Stir in the cubed chicken and sauté for 5 to 7 minutes, or until just cooked through. Remove the chicken with a slotted spoon, leaving the fat behind. Stir in the remaining 1 1/2 teaspoons of ghee.
Add the onion and cook until translucent; about 5 minutes. Reduce the heat to medium and stir in the garlic and green chilies. Cook for 30 seconds to 2 minutes, or just until the garlic no longer smells raw.
Mix in 4 teaspoons of the spice and stir for 1 to 2 minutes to bloom them in the oil. If they are sticking to the bottom of the pan, add a teaspoon or two of water.
Pour in the tomatoes and simmer uncovered for 8 to 10 minutes or until the mixture has thickened and is slightly darker. Stir in the broth and simmer for another 5 minutes.
Add in the chicken pieces, corn, and beans and simmer over medium-low for 10 minutes uncovered. Add lemon juice, and taste the chili for more spices. Add some or all of the remaining 1 teaspoon of the spice mix if you think the stew needs it. Taste for seasonings adding more acid, chili powder, spices, and salt as your taste dictates. If you want a thicker chili, see the Notes below for some ideas on how to do this.
Serve with any of the optional garnishes listed above. This stew will be even better the next day so don’t hesitate to make it ahead. It also freezes beautifully in an airtight container for up to 2 months.
Notes
Thicken the broth:
Either use an immersion blender to puree half the mixture or remove a cup of soup and blend it.
Take 8 to 10 tortilla chips and powder them in a blender. Add to the soup and allow it to soften and thicken the soup; about 5 minutes.
Make a slurry with one tablespoon of cornstarch, potato starch, or flour and 2 to 3 tablespoons of milk or water. Gradually stir into the chili.
Stir in masa harina starting with two tablespoons.
Beans: Some white beans are great Northern beans, pinto beans, chickpeas (garbanzo), navy beans, or cannellini beans. If you have another favorite bean, use it because I can’t imagine a bean that wouldn’t work. Even a mix of beans would be fun.
Tomatoes: Outside of tomato season, I reach for canned crushed tomatoes. Canned tomato sauce works but avoid diced tomatoes as they have an additive that helps them keep their shape. Certainly, use fresh tomatoes in season; otherwise, go for cherry, grape, or plum tomatoes because they typically have more flavor.
The chilies:
Fresh green chilies: There is much flexibility as to which green chilies to use. Small Indian chilies, Serranos, and jalapeños are perfect options, but be sure to know how hot the chilies you are working with are. If you want chili flavor without much heat, remove the seeds and ribs of the chili.
Dry chili: if you don’t have Kashmiri red ground chilies, use one-quarter to one-third cayenne pepper. Ancho chili powder would be a good addition too.
The veggies: While I call for corn, feel free to skip it or add other vegetables as you wish. Chopped bell peppers, zucchini, squash, pumpkin, carrots, or celery would be great additions. Keep in mind you may need to pre-cook them depending on how much time they take to cook.