Chicken Chili with Orange

1 tbsp (15 mL) canola oil

1 lb (0.5 kg) boneless, skinless chicken thighs, cubed

1 onion(s), large, chopped

4 cloves garlic, minced

2 tbsp (30 mL) chili powder

4 tsp (20 mL) cumin, ground

1 tsp (5 mL) cinnamon, ground

2 tsp (10 mL) cocoa powder, unsweetened

19 oz (540 g) canned black beans, drained and rinsed

28 oz (795 g) canned diced tomatoes

zest of one orange

juice of one orange

hot pepper sauce, to taste

salt, to taste

pepper, to taste

sour cream, for garnish

cilantro, fresh, chopped, for garnish

1 Heat oil in a Dutch oven over medium-high heat. Add chicken thighs and cook stirring often until browned.
2 Add in onion, garlic, chili powder, cumin, cinnamon, and cocoa. Cook until onions are soft. Add beans, tomatoes, orange zest and orange juice. Simmer for 20 minutes, stirring occasionally.
3 Season to taste with hot pepper sauce, salt and pepper. Top each serving with sour cream and chopped fresh cilantro.