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