Two-Bean Chicken Chili

Ingredients:

2 tablespoons vegetable oil
1 medium onion, chopped
1 large jalapeno pepper, seeds and ribs removed, minced
2 large garlic cloves, minced
1 pound boneless, skinless chicken thighs, cut into thin strips
1 1/2 tablespoons chili powder
1 tablespoon chipotle chili powder
2 cups canned chopped tomatoes with juice, chopped
2 cups chicken stock
1 medium orange
Salt and freshly ground pepper
One 15-ounce can black beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed

Toppings

1/3 cup chopped fresh cilantro, for serving
1/2 cup chopped ripe avocado, for serving
1/2 cup sour cream, for serving

Preparation:

1. In a large, heavy-bottomed pan, heat the oil over medium heat. Add the onion, jalapeno pepper and garlic and cook, stirring often, until softened, about 3 minutes. Add the chicken and cook, stirring often, until no longer pink, about 3 minutes. Stir in both chili powders, and the zest and juice from the orange. Add the tomatoes with their juice, broth and season with salt and pepper. Bring the mixture to a boil, reduce the heat and simmer, partially covered, for 20 minutes.

2. Stir in both cans of beans and simmer, uncovered, over medium-low heat until the chili has thickened, about 20 minutes more. Serve with cilantro, avocado and sour cream, if desired.