Black And White Chili

Directions

1. Combine chili pwdr, cumin, oregano, red pepper flakes and 1 1/2 tsp. salt in a bowl and mix well. Measure 2 Tbsp. spice mix and combine with flour. Place in a bowl and toss with chicken cubes.
2. Heat 3 Tbsp. oil in a large, heavy skillet over medium-high heat When oil is warm, add in sufficient chicken to fit comfortably in a single layer. Saute/fry, turning often, till chicken is golden brown, 3 to 4 min. Remove with slotted spoon and drain on paper towels. Repeat till all chicken is cooked, adding more oil if necessary. Set aside.
3. Add in carrot, onion and celery to skillet and cook, stirring, till just softened, 3 to 4 min. Add in garlic and cook for 1 minute more. Add in remaining spice mix and toss well. Return chicken to skillet along with tomatoes and broth. Bring to a simmer, reduce heat to low and simmer till chicken is tender and soup thickens, 20 to 25 min. Add in beans and cook for 10 min more. Remove from heat. (Chili can be made a day ahead to this point, then covered and refrigerated. It can also be frzn. Defrost before continuing recipe.)
4. To finish chili, mix together lowfat sour cream, orange zest, orange juice and cilantro in a small serving bowl. (This garnish can be made up to 3 hrs ahead, covered and refrigerated till ready to serve.) Reheat chili over medium heat, stirring often.
5. To serve, ladle into bowls and garnish with a dollop of the sour-cream mix.
6. This recipe yields 6 servings.