Spicy Chicken Chili

2 Tbsp. olive or canola oil
1 medium onion, diced
2 cloves garlic, minced
1 # skinless chicken thighs, cut into small chunks
4 tsp. chili powder
1 Tbsp. ground cumin
2 tsp. dried oregano
1-2 jalapeno peppers, seeds removed and diced(adjust according to spiciness preference)
1 28oz. can crushed tomatoes w/juices
3 cups low-sodium chicken broth
1 14. oz can pinto beans, drained and rinsed
1 14 oz. can black beans, drained and rinsed
1/2 cup chopped cilantro
salt and pepper to taste

In a large pot or saucepan, heat the oil over medium heat. Add the onions, the jalapenos, and the garlic until they soften, about 6 minutes. Stir frequently. Add the chili powder,cumin and oregano & continue stirring for another minute or two.  Season the chicken with some salt and pepper and add it to the pot.  Allow the chicken to brown a bit(4-5 minutes) and then add the tomatoes, beans and chicken broth. Bring the chili to a boil and then reduce the heat to low, cover, and simmer for 45 minutes. Taste and adjust seasoning. Add cayenne pepper if you want it spicier. Add the chopped cilantro and serve.

I prefer dark mean chicken in most of my recipes because it has a richer flavor and does not get dry and rubbery. I do take the time to trim away most of the fat.  However, if you prefer white meat, that works too!