Spicy Chicken Chili

Spicy Chicken Chili


  • 2 tbsp canola oil
  • 1 Medium large onion, chopped
  • 4 cloves garlic, minced
  • 1/2 of a large red pepper, ribs and seeds removed, cut into 1/2″ squares
  • 1 lb skinless chicken thighs (about 4), trimmed of all fat and cut into thin strips
  • 1 tbsp plus 1 tsp. chili powder
  • 1 tbsp ground cumin
  • 2 tsp dried oregano (preferably Greek oregano)
  • 1 tsp salt
  • 2 jalapeño peppers, ribs removed, chopped, with some seeds
  • 1 1/2 cups canned crushed tomatoes with their juice
  • 2 1/2 cups low-sodium chicken broth or homemade stock
  • 1 15 oz. can drained and rinsed pinto beans
  • 1 15 oz. can drained and rinsed black beans
  • 1/2 tsp fresh-ground black pepper


Suggested garnishes

  • Chopped cilantro
  • Grated sharp cheddar cheese
  • Minced onion
  • Sour cream or unflavored low fat Greek yogurt


In a large saucepan or Dutch oven, heat the oil over low heat. Add the onion, garlic and red pepper; cover, stir and cook until they soften, about 12 minutes. This makes the onion lovely and sweet.
Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 3 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.
Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes longer. Serve topped with your favorite garnishes.