Spicy Chicken Chili

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

1. 1

   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.

2. 2

   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.

3. 3

   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.