Step 1

Add the olive oil to a heavy bottom pot, like a Dutch oven, and place on medium heat.

Step 2

Add the onion, garlic, and bell pepper and sauté for around 4 minutes until soft.

Step 3

Add the ground chicken, zucchini, spices, salt, and pepper, then cook until chicken is cooked through, about 7 to 9 minutes.

Step 4

Take half of the beans and pour them into a small bowl. Mash them lightly and add them to the pot. Then add the remaining half of the beans and the chicken broth to the pot and stir.

Step 5

Bring the chili to a boil then reduce the heat, cover the pot with a tight-fitting lid, and simmer for about 15 to 20 minutes.

Step 6

Remove the chili from the heat and let it cool slightly.

Step 7

Stir the 1/2 teaspoon of cornstarch into the Greek yogurt and set aside.

Step 8

After the chili has cooled slightly, stir in the Greek yogurt and lime juice.

Step 9

Serve the chili warm and top with shredded cheddar cheese or queso fresco, chopped jalapenos, sliced avocado, tortilla chips or strips, and a dollop of Greek yogurt or sour cream.