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Chicken Chili

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Wonderfully homey and flavorful, this chicken chili is lower in fat than the beef version and just as delicious.

  1. 2 tablespoons canola oil
  2. 1 medium onion, chopped
  3. 2 large garlic cloves, minced
  4. 1 pound boneless, skinless chicken thighs, cut into thin strips
  5. 4 teaspoons pure chili powder
  6. 1 tablespoon ground cumin
  7. 2 teaspoons oregano
  8. 3 cups chicken stock or canned low-sodium broth
  9. 1 1/2 cups canned chopped tomatoes with their juice
  10. 2 jalapeño peppers, seeds and ribs removed, chopped
  11. Salt and freshly ground pepper
  12. One 15-ounce can pinto or red beans, drained and rinsed
  13. One 15-ounce can black beans, drained and rinsed
  14. 1/3 cup chopped fresh cilantro (optional)
  15. Lime wedges and hot sauce, for serving
  1. In a large nonreactive saucepan, heat the oil. Add the onion and garlic and cook over moderately low heat until barely tender. Add the chicken and cook over moderate heat until it is no longer pink, about 3 minutes. Stir in the chili powder, cumin and oregano. Add the stock, tomatoes with their juice and jalapeños. Season with salt and pepper. Cover, bring to a boil and simmer over low heat for 15 minutes.
  2. Stir in the beans and simmer, uncovered, over moderately low heat until the chili is thickened, about 15 minutes longer. Serve with the cilantro and pass lime wedges and hot sauce on the side.

Suggested Pairing

Pair with a tart California Sangiovese or Italian Dolcetto.



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