Three Bean and Chicken Chili | Oregonian Recipes

Ingredients

• 2 tablespoons vegetable oil (divided)
• 1 pound boneless, skinless chicken breast, diced into 1/2-inch cubes
• 1 medium onion, chopped
• 2 fresh Anaheim chiles, chopped
• 1 tablespoon minced fresh garlic
• 2 tablespoons ground cumin
• 3 tablespoons chili powder
• 1 teaspoon dried oregano
• 1 7.76-ounce can green Mexican salsa (mild or medium)
• 1 dried chipotle chile (optional)
• 1 28-ounce can unsalted diced tomatoes
• 1 15-ounce can 50 percent-less sodium black beans
• 1 15.25-ounce can 50 percent-less sodium kidney beans
• 1 15-ounce can white kidney (cannellini) beans
• 1 cup chopped fresh cilantro
• 3/4 cup shredded reduced-fat Mexican cheese blend
• 6 tablespoons light sour cream