For milder chili, reduce the green chiles by half. You can also replace the canned beans with 4 cups cooked dried beans (page 202); replace half the chicken broth with bean cooking liquid.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
In a Dutch oven or large, heavy-bottomed pot, heat 1 tablespoon oil and the cumin seeds over medium, stirring, until the cumin is lightly toasted and aromatic, about 1 minute. Add onions, garlic, and bell pepper; cook, stirring occasionally, until vegetables are soft and lightly golden, about 15 minutes.
Step 2
Push the onion mixture to the edges of the pot, add remaining 1 teaspoon oil, and increase heat to medium-high. Add the chicken, cooking on one side until seared, 3 to 5 minutes. Turn chicken pieces and cook an additional 2 to 3 minutes. With a slotted spoon, transfer the chicken to a plate.
Step 3
Add chili powder, oregano, and bay leaf to the pot, and cook 30 seconds. Add tomatoes and their juice and green chiles, and stir to combine. Bring to a simmer. Add broth, 1/2 teaspoon salt, and the beans; season with pepper, and stir to combine.
Step 4
Bring to a simmer. Stir contents, reduce heat to medium-low, and gently simmer. Cook, uncovered, until bean mixture thickens, about 45 minutes. Return chicken pieces, along with any accumulated juices from plate, to the pot and cook until chicken is tender, stirring occasionally, about 15 minutes.
Step 5
Serve immediately, garnished with a dollop of yogurt and cilantro leaves, as desired.
nutrition information
Step 6
(Per Serving)
Step 7
Calories: 372
Step 8
Saturated Fat: 1.3g
Step 9
Unsaturated Fat: 4.9g
Step 10
Cholesterol: 76.7mg
Step 11
Carbohydrates: 35.8g
Step 12
Protein: 42.7g
Step 13
Sodium: 924mg
Step 14
Fiber: 9.4g
