Friday's Foodie - a weekly recipe for the finicky!

Spicy Chicken Chilli

2 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, chopped fine
1 pound skinless chicken thighs, cut into strips
4 tsp chilli powder
1 tbsp ground cumin
2 tsp dried oregano
1 tsp salt
2 jalapeno peppers, seeded and chopped
1 1/2 cups canned crushed tomatoes
2 1/2 cups chicken stock
1 can (398 ml) black beans, drained and rinsed
1/2 tsp freshly ground black pepper
1/3 cup chopped fresh cilantro

In a large saucepan, heat oil over medium heat. Add onion and garlic; saute for 3 minutes or until tender. Increase heat to medium high and add chicken strips; saute for 3 minutes or until no longer pink. Stir in chilli powder, cumin, oregano and salt. Add jalapeno peppers, tomato and stock.
Bring to a boil; reduce heat and simmer, covered, for 15 minutes.
Uncover saucepan; stir in pinto and black beans and black pepper. Simmer for about 15 minutes or until chilli is thickened. Serve topped with cilantro.
Makes 4 servings. Makes 8 cups chilli.