Spicy Chicken Chili
- Reviews 1
Ready In: 55 mins
Serves: 4
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 lb skinless chicken thigh, cut into thin strips
- 4 teaspoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 2 jalapeno peppers, seeds and ribs removed, chopped
- 1 1⁄2 cups crushed tomatoes (with their juice)
- 2 1⁄2 cups chicken broth
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄3 cup fresh cilantro, chopped cilantro (optional)
Directions
- 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 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 the cilantro.
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