2 jalapeño peppers, seeds and ribs removed, chopped
1 1/2 cups canned crushed tomatoes with their juice
2 1/2 cups canned low-sodium chicken broth or homemade stock
1 2/3 cups drained and rinsed pinto beans (from one 15-ounce can)
1 2/3 cups drained and rinsed black beans (from one 15-ounce can)
1/2 teaspoon fresh-ground black pepper
1/3 cup chopped cilantro (optional)
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 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.
Menu Suggestions: Wedges of corn bread are always a good complement to chili. Or serve the chili over macaroni or rice.
Wine Recommendation: A red wine with plenty of acidity is best suited to the spice and heat here. Look for a sangiovese from California or a dolcetto from the Piedmont region of Italy.
I was pleased with this recipe. It was fun to prepare and easy to make. I followed the recipe exactly except I used 2 boneless skinless chicken breasts instead of thighs and one full 28 oz can of crushed tomatoes instead of measuring the 20 oz that it calls for. The grocery store only had one size can of crushed tomatoes so I threw it all in. It was really good and moderately spicy. On the spice scale I would say it is between a mild and a hot salsa. Not too much, but just enough. Very satisfied overall. A good thick spicy chili. I would recommend this recipe all day.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!