Recipe: Black and White Chili (using chicken and black beans, orange sour cream garnish)

BLACK AND WHITE CHILI

FOR THE CHICKEN:
2 1/2 tablespoons chili powder
2 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/2 teaspoons salt, more if needed
1/4 cup all-purpose flour
2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes
FOR THE CHILI:
3 tablespoons vegetable oil
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped celery
1 (28-ounce) can plum tomatoes, drained and chopped
5 cups chicken broth
1 (15 1/2 ounce) can each black beans and white navy beans, drained and rinsed
FOR THE SOUR CREAM GARNISH:
1 cup nonfat sour cream
2 teaspoons grated orange zest
2 tablespoons fresh orange juice
4 teaspoons chopped fresh cilantro

TO PREPARE THE CHICKEN:
Combine chili powder, cumin, oregano, red pepper flakes and 1 1/2 teaspoon salt in a bowl and mix well. Measure 2 tablespoons spice mixture and combine with flour. Place in a bowl and toss with chicken cubes.

Heat 3 tablespoons oil in a large, heavy skillet over medium-high heat. When oil is hot, add enough chicken to fit comfortably in a single layer. Saute, turning often, until chicken is golden, 3 to 4 minutes. Remove with slotted spoon and drain on paper towels. Repeat until all chicken is cooked, adding more oil if necessary. Set aside.

TO PREPARE THE CHILI:
Add carrot, onion and celery to skillet and cook, stirring, until just softened, 3 to 4 minutes.

Add garlic and cook for 1 minute more.

Add remaining spice mixture and toss well. Return chicken to skillet along with tomatoes and broth. Bring to a simmer, reduce heat to low and simmer until chicken is tender and soup thickens, 20 to 25 minutes.

Add beans and cook for 10 minutes more. Remove from heat. (Chili can be made a day ahead to this point, then covered and refrigerated. It can also be frozen. Defrost before continuing recipe.)

TO PREPARE THE SOUR CREAM GARNISH:
Mix together sour cream, orange zest, orange juice and cilantro in a small serving bowl. (This garnish can be made up to 3 hours ahead, covered and refrigerated until ready to serve.)

TO SERVE:
Reheat chili over medium heat, stirring often. Ladle into bowls and garnish with a dollop of the sour-cream mixture.

Makes 6 servings
Adapted from source: American Favorites by Betty Rosbottom