Chicken Chili

Name: Chicken Chili
Ingredients: 2 tablespoons canola oil; 1 medium onion, chopped; 2 large garlic cloves, minced; 1 pound boneless, skinless chicken thighs, cut into thin strips; 4 teaspoons pure chili powder; 1 tablespoon ground cumin; 2 teaspoons oregano; 3 cups chicken stock or canned low-sodium broth; 1 1/2 cups canned chopped tomatoes with their juice; 2 jalapeno peppers, seeds and ribs removed, chopped; Salt and freshly ground pepper; One 15-ounce can pinto or red beans, drained and rinsed; One 15-ounce can black beans, drained and rinsed; 1/3 cup chopped fresh cilantro (optional); Lime wedges and hot sauce, for serving

15 ingredients

9 steps

Ingredients

2 tablespoons canola oil
1 medium onion, chopped
2 large garlic cloves, minced
1 pound boneless, skinless chicken thighs, cut into thin strips
4 teaspoons pure chili powder
1 tablespoon ground cumin
2 teaspoons oregano
3 cups chicken stock or canned low-sodium broth
1 1/2 cups canned chopped tomatoes with their juice
2 jalapeno peppers, seeds and ribs removed, chopped
Salt and freshly ground pepper
One 15-ounce can pinto or red beans, drained and rinsed
One 15-ounce can black beans, drained and rinsed
1/3 cup chopped fresh cilantro (optional)
Lime wedges and hot sauce, for serving

Directions

1

In a large nonreactive saucepan, heat the oil.
2

Add the onion and garlic and cook over moderately low heat until barely tender.
3

Add the chicken and cook over moderate heat until it is no longer pink, about 3 minutes.
4

Stir in the chili powder, cumin and oregano.
5

Add the stock, tomatoes with their juice and jalapenos.
6

Season with salt and pepper.
7

Cover, bring to a boil and simmer over low heat for 15 minutes.
8

Stir in the beans and simmer, uncovered, over moderately low heat until the chili is thickened, about 15 minutes longer.
9

Serve with the cilantro and pass lime wedges and hot sauce on the side.