Spicy Chicken Chili

By feeferlump

From Food and Wine

Ingredients

• 2 tablespoons cooking oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound skinless chicken thighs (about 4), cut into thin strips
• 4 teaspoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 2 jalapeño peppers, seeds and ribs removed, chopped
• 1 1/2 cups canned crushed tomatoes with their juice
• 2 1/2 cups canned low-sodium chicken broth or homemade stock
• 1 2/3 cups drained and rinsed pinto beans (from one 15-ounce can)
• 1 2/3 cups drained and rinsed black beans (from one 15-ounce can)
• 1/2 teaspoon fresh-ground black pepper
• 1/3 cup chopped cilantro (optional)

Details

Adapted from foodandwine.com

Preparation

Step 1

1 In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook until they start to soften, about 3 minutes.


2 Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes. Stir in the chili powder, cumin, oregano, and salt. Add the jalapeños, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.


3 Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes longer. Serve topped with the cilantro.