Spicy Chicken Chili
From sufia 14 years agoIngredients
- 2 tablespoons cooking oil shopping list
- 1 onion, chopped shopping list
- 2 cloves garlic, minced shopping list
- 1 pound skinless chicken thighs (about 4), cut into thin strips shopping list
- 4 teaspoons chili powder shopping list
- 1 tablespoon ground cumin shopping list
- 2 teaspoons dried oregano shopping list
- 1 teaspoon salt shopping list
- 2 jalapeno peppers, seeds and ribs removed, chopped shopping list
- 1 1/2 cups canned crushed tomatoes with their juice shopping list
- 2 1/2 cups canned low-sodium chicken broth or homemade stock shopping list
- 1 2/3 cups drained and rinsed pinto beans (from one 15-ounce can) shopping list
- 1 2/3 cups drained and rinsed black beans (from one 15-ounce can) shopping list
- 1/2 teaspoon fresh-ground black pepper shopping list
- 1/3 cup chopped cilantro (optional) shopping list
How to make it
- 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.
- 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 jalapenos, 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 the cilantro.
People Who Like This Dish 4
- bakermanrooster Wichita, KS
- val_mcginty North Sydney, Canada
- choclytcandy Dallas, Dallas
- sufia JP, INDIA
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments