 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Low Salt/Sodium Recipe Ingredients:
2 tablespoons canola oil |
1 medium onion, chopped |
2 large garlic cloves, minced |
1 lb boneless skinless chicken thighs, cut into thin strips |
4 teaspoons pure chile powder |
1 tablespoon ground cumin |
2 teaspoons oregano |
3 cups canned low sodium chicken broth |
1 1/2 cups canned chopped tomatoes, with their juice |
2 jalapeno peppers, seeds and ribs removed, chopped |
salt & freshly ground black pepper |
1 (15 ounce) can black beans, drained and rinsed |
1/3 cup chopped fresh cilantro |
lime wedge, and hot sauce for serving |
Directions:
1. In large non-reactive saucepan, heat the oil. Add the onion and garlic. Cook over moderately low heat until barely tender.
2. Add the chicken and cook over moderate heat until it is no longer pink, about 3 minutes.
3. Stir in the chili powder, cumin and oregano. Add the stock, tomatoes with their juice and jalapenos. Season with salt and pepper.
4. Cover, bring to a boil and simmer over low heat for 15 minutes.
5. Stir in the beans and simmer, uncovered, over moderately low heat until the chili is thickened, about 15 minutes longer.
6. Serve with the cilantro and pass lime wedges and hot sauce on the side, if desired.
|
|