Spicy Chicken Chili 2 tbsp cooking oil 1 onion, chopped 2 cloves garlic, minced 1 lb boneless, skinless chicken thighs  (about 4), cut into thin slices 4 tsp chili powder 1 tbsp ground cumin 2 tsp dried oregano 1 tsp 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 from  one 15-ounce can 1 2/3 cups drained and rinsed black beans from  one 15-ounce can 1/2 tsp fresh-ground black pepper 1/3 cup chopped cilantro (optional) In a large saucepan, heat the 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 cilantro. Serves 4 Andrea
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