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Low-Salt Chicken Chili
With the recent news that 1 in 3 Americans has high blood pressure, it’s
never a bad idea to keep an eye on your salt intake.
Ingredients
2 tablespoons canola oil
1 medium onion, chopped
2 garlic cloves, minced
1 pound boneless, skinless chicken thighs, cut into thin strips
4 teaspoons pure chili powder
1 tablespoon ground cumin
2 teaspoons oregano
3 cups canned low sodium chicken broth
1 ½ cup canned, chopped tomatoes, with their juice
2 jalapeno peppers, seeds and ribs removed, chopped
Salt and freshly ground pepper
1 15-ounce can black beans, drained and rinsed
1/3 cup chopped fresh cilantro
Lime wedges and hot sauce for serving
Directions
- In large, non-reactive saucepan, heat the oil. Add onion and garlic. Cook
over moderately low heat until barely tender.
- Add the chicken and cook over moderate heat until it is no longer pink,
about 3 minutes.
- Stir in the chili powder, cumin and oregano. Add the stock, tomatoes with
their juice, and jalapenos. Season with salt and pepper. Cover, bring to a
boil, and simmer over low heat for 15 minutes.
- Stir in the beans and simmer, uncovered, over moderately low heat until
the chili is thickened, about 15 minutes longer.
- Serve with the cilantro and pass lime wedges and hot sauce on the side.
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