Spicy Chicken Chili

Spicy Chicken Chili
Photo by © Melanie Acevedo

Ingredients

  • 1 ½ cups canned crushed tomatoes with their juice
  • 1 2/3 cups drained and rinsed pinto beans (from one 15-ounce can)
  • 2 ½ cups canned low-sodium chicken broth or homemade stock
  • 1 ½ cups canned crushed tomatoes with their juice
  • 2 teaspoons dried oregano
  • 1 pound skinless chicken thighs (about 4), cut into thin strips
  • 1 teaspoon salt
  • + 23 more ingredients
    • 1 onion, chopped
    • 2 teaspoons dried oregano
    • 2 tablespoons cooking oil
    • 1 2/3 cups drained and rinsed black beans (from one 15-ounce can)
    • 1 teaspoon salt
    • 4 teaspoons chili powder
    • ½ teaspoon fresh-ground black pepper
    • 1 2/3 cups drained and rinsed black beans (from one 15-ounce can)
    • 2 cloves garlic, minced
    • 2 jalapeño peppers, seeds and ribs removed, chopped
    • 1 pound skinless chicken thighs (about 4), cut into thin strips
    • 1/3 cup chopped cilantro (optional)
    • 2 jalapeño peppers, seeds and ribs removed, chopped
    • 4 teaspoons chili powder
    • 1/3 cup chopped cilantro (optional)
    • 2 ½ cups canned low-sodium chicken broth or homemade stock
    • 1 onion, chopped
    • 1 tablespoon ground cumin
    • 1 tablespoon ground cumin
    • ½ teaspoon fresh-ground black pepper
    • 2 cloves garlic, minced
    • 1 2/3 cups drained and rinsed pinto beans (from one 15-ounce can)
    • 2 tablespoons cooking oil

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. 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...

View full recipe at My Recipes

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