|Nutritional Guidelines (per serving)|
|Servings: Serves 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 104g||38%|
|Dietary Fiber 32g||114%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In my opinion, just any time is a good time to eat chili, but it does seem that during winter or at a Super Bowl party might be the best. This recipe cooks up into a real crowd-pleaser, and the addition of orange zest and juice imparts a fresh lively flavor.
- 2 tablespoons vegetable oil
- 1 medium onion (chopped)
- 1 large jalapeno pepper (seeds and ribs removed, minced)
- 2 large garlic cloves (minced)
- 1 pound boneless, skinless chicken thighs (cut into thin strips)
- 1 1/2 tablespoons chili powder
- 1 tablespoon chipotle chili powder
- 2 cups canned chopped tomatoes with juice (chopped)
- 2 cups chicken stock
- 1 medium orange
- Salt and freshly ground pepper
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 (15-ounce) can pinto beans (drained and rinsed)
- 1/3 cup chopped fresh cilantro (for serving)
- 1/2 cup chopped ripe avocado (for serving)
- 1/2 cup sour cream (for serving)
Gather the ingredients.
In a large, heavy-bottomed pan, heat the oil over medium heat. Add the onion, jalapeno pepper and garlic and cook, stirring often, until softened, about 3 minutes.
Add the chicken and cook, stirring often, until no longer pink, about 3 minutes.
Stir in both chili powders, and the zest and juice from the orange.
Add the tomatoes with their juice, broth and season with salt and pepper.
Bring the mixture to a boil, reduce the heat and simmer, partially covered, for 20 minutes.
Stir in both cans of beans and simmer, uncovered, over medium-low heat until the chili has thickened, about 20 minutes more.
Serve with cilantro, avocado, and sour cream, if desired.
- If you don't have a juicer, the simplest way to juice citrus is to cut it in half crosswise and insert a fork into the flesh while squeezing the fruit juice into a strainer to catch the seeds set over a bowl.
- If you have sensitive skin, it's best to wear rubber gloves when removing the seeds and oil-bearing membranes of chile peppers like jalapeños. Slit the pepper open lengthwise and holding it under running water. remove the membrane with a paring knife and rinse away the seeds. Pat the peppers dry.