Chili with Chicken and Beans
"If you like, spice up this robust chili by adding chopped fresh hot chile peppers. You can also replace the canned beans with cooked dried beans; if you do so, use the bean cooking liquid to replace half the chicken stock...."
INGREDIENTS
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1 tablespoon olive oil
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3 teaspoons whole cumin seed
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2 medium onions, finely chopped (about 3 cups)
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5 garlic cloves, roughly chopped
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1 green bell pepper, finely chopped
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2 boneless and skinless chicken breasts (about 1 3/4 pounds), cut into 1-inch cubes
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2 teaspoons chili powder
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1 teaspoon dried oregano
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1 dried bay leaf
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One 28-ounce can chopped tomatoes with their juice
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One 4-ounce can green chiles, finely chopped
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2 1/2 cups homemade or low-sodium canned chicken stock, skimmed of fat
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1/2 teaspoon coarse salt
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4 cups canned kidney beans, drained and rinsed
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Freshly ground black pepper
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2 ounces (1/4 cup) low-fat sour cream, for garnish (optional)
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Fresh cilantro leaves, for garnish (optional)
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