Spicy Chicken Chili
Print recipe Ingredients
- 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
Note
Suggested garnishes
- Chopped cilantro
- Grated sharp cheddar cheese
- Minced onion
- Sour cream or unflavored low fat Greek yogurt
Directions
| 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. | |
