Chicken Chili

Ingredients spicy chicken chili:

2 tablespoons (25ml) vegetable oil
1 onion chopped
2 garlic cloves, chopped fine
1 pound (450g) skinless chicken tights, cut into thin strips
4 teaspoons (250 ml) chili powder
1 tablespoon ground cumin
2 teaspoons (10 ml) dried oregano leaves
1 teaspoon (5ml) salt
2 jalapeno peppers, seeded and chopped
1.5 cups canned crushed tomatoes
2.5 cups (625 ml) chicken stock
1 can (12 ounces/398 ml) pinto beans, drain and rinsed
1 can (12 ounces/398 ml) black beans, drain and rinsed 
1/2 teaspoon (2 ml) freshly ground black pepper
1/2 cup (75 ml) chopped fresh cilantro

In a large saucepan, heat oil over a medium heat. Add onion and garlic: saute for 3 minutes or until tender. Increase heat to medium-high and add chicken strips: saute for about 3 minutes or until no longer pink. Stir in chili powder, cumin, oregano and salt. Add jalapeno peppers, tomato and stock. Bring to boil: reduce heat and simmer , covered for 15 minutes. Uncover saucepan: stir in pinto and black beans and black pepper. Simmer for about 15 minutes or until chili is thickened. Serve topped with cilantro.

This recipe is from Food and Wine Magazine�s 1997 book, Quick from Scratch: Chicken

Per serving 435 calories, 38g protein, 12.8 g fat, 43 carbohydrates. Excellent source of vitamin B-6, thiamin, niacin, iron, zinc, magnesium and phosphorus. Very high in fibre..

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