1 tbsp canola oil
1 lb boneless skinless chicken thighs, cubed
1 large onion, chopped
4 cloves garlic, minced
2 tbsps chili powder
4 tsps ground cumin
1 tsp ground cinnamon
2 tsps unsweetened cocoa powder
1 can black beans, drained (19oz/540 mL)
1 can diced tomatoes (28 oz/796 mL)
hot pepper sauce to taste
Grate the peel of one orange. Juice the oranges.
Heat oil in a Dutch oven over medium high heat. Add chicken thighs and stir cook until browned. Add in onion, garlic, chili powder, cumin, cinnamon, and cocoa. Stir cook until onions are soft. Add beans, tomatoes, orange zest and orange juice. Simmer for 20 minutes, stirring occasionally. Season to taste with hot pepper sauce, salt and pepper. Top each serving with sour cream and chopped fresh cilantro.
Double the recipe and cook the chili in a large slow cooker for 4-5 hours on high. Cool the leftovers quickly and refrigerate for up to 2 days or freeze for up to 3 months.