In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook until they start to soften, about 3 minutes.
Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes. Stir in the chili powder, cumin, oregano, and salt. Add the jalapenos, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.
Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes longer. Serve topped with the cilantro.
Wedges of corn bread are always a good complement to chili. Or serve the chili over macaroni or rice.
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|Serving Size: 1 Serving (550g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 129 (25%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 4g|
|Cholesterol 94.1mg||29 %|
|Sodium 823.4mg||28 %|
|Potassium 1448.4mg||38 %|
|Total Carbohydrate 58.1g||17 %|
|Dietary Fiber 20.3g||81 %|
|Sugars, other 37.9g|
|Protein 42.4g||61 %|
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Calories per serving: 516
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