Chicken Chili

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons canola oil
• 1 medium onion, chopped
• 2 large garlic cloves, minced
• 1 lb boneless skinless chicken thighs, cut into thin strips
• 4 teaspoons pure chile powder
• 1 tablespoon ground cumin
• 2 teaspoons oregano
• 3 cups canned low sodium chicken broth
• 1 1/2 cups canned chopped tomatoes, with their juice
• 2 jalapeno peppers, seeds and ribs removed, chopped
• salt & freshly ground black pepper
• 1 (15 ounce) can black beans, drained and rinsed
• 1/3 cup chopped fresh cilantro
• lime wedge, and hot sauce for serving

Recipe

• 1 in large non-reactive saucepan, heat the oil. add the onion and garlic. cook over moderately low heat until barely tender.
• 2 add the chicken and cook over moderate heat until it is no longer pink, about 3 minutes.
• 3 stir in the chili powder, cumin and oregano. add the stock, tomatoes with their juice and jalapenos. season with salt and pepper.
• 4 cover, bring to a boil and simmer over low heat for 15 minutes.
• 5 stir in the beans and simmer, uncovered, over moderately low heat until the chili is thickened, about 15 minutes longer.
• 6 serve with the cilantro and pass lime wedges and hot sauce on the side, if desired.