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1
Combine chili pwdr, cumin, oregano, red pepper flakes and 1 1/2 tsp.
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2
salt in a bowl and mix well.
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3
Measure 2 Tbsp.
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4
spice mix and combine with flour.
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5
Place in a bowl and toss with chicken cubes.
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6
Heat 3 Tbsp.
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7
oil in a large, heavy skillet over medium-high heat When oil is warm, add in sufficient chicken to fit comfortably in a single layer.
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8
Saute/fry, turning often, till chicken is golden brown, 3 to 4 min.
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9
Remove with slotted spoon and drain on paper towels.
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10
Repeat till all chicken is cooked, adding more oil if necessary.
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11
Set aside.
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12
Add in carrot, onion and celery to skillet and cook, stirring, till just softened, 3 to 4 min.
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13
Add in garlic and cook for 1 minute more.
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14
Add in remaining spice mix and toss well.
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15
Return chicken to skillet along with tomatoes and broth.
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16
Bring to a simmer, reduce heat to low and simmer till chicken is tender and soup thickens, 20 to 25 min.
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17
Add in beans and cook for 10 min more.
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18
Remove from heat.
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19
(Chili can be made a day ahead to this point, then covered and refrigerated.
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20
It can also be frzn.
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21
Defrost before continuing recipe.)
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22
To finish chili, mix together lowfat sour cream, orange zest, orange juice and cilantro in a small serving bowl.
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23
(This garnish can be made up to 3 hrs ahead, covered and refrigerated till ready to serve.)
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24
Reheat chili over medium heat, stirring often.
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25
To serve, ladle into bowls and garnish with a dollop of the sour-cream mix.
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26
This recipe yields 6 servings.
