Total Time
Prep 10 mins
Cook 30 mins

Low Salt/Sodium Recipe

Ingredients Nutrition


  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.

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