- 2 tablespoons cooking oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound skinless chicken thighs, 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 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
- 1 2/3 cups drained and rinsed black beans
- 1/2 teaspoon fresh-ground black pepper
- 1/3 cup chopped cilantro (optional)
- 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 jalapenos, 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.