Spicy Chicken Chili

• 2 tablespoon(s) cooking oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound(s) skinless chicken thighs (about 4), cut into thin strips
• 4 teaspoon(s) chili powder
• 1 tablespoon(s) ground cumin
• 2 teaspoon(s) dried oregano
• 1 teaspoon(s) salt
• 2 jalapeño peppers, seeds and ribs removed, chopped
• 1 1/2 cup(s) canned crushed tomatoes with their juice
• 2 1/2 cup(s) canned low-sodium chicken broth or homemade stock
• 1 2/3 cup(s) drained and rinsed pinto beans (from one 15-ounce can)
• 1 2/3 cup(s) drained and rinsed black beans (from one 15-ounce can)
• 1/2 teaspoon(s) fresh-ground black pepper
• 1/3 cup(s) chopped cilantro (optional)

1. 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.
2. 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 jalapeños, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.
3. 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.