Instructions: Combine chili powder, cumin, oregano, red pepper flakes and 1 1/2 teaspoon salt in a bowl and mix well. Measure 2 tablespoons spice mixture and combine with flour. Place in a bowl and toss with chicken cubes.

Heat 3 tablespoons oil in a large, heavy skillet over medium-high heat When oil is hot, add enough chicken to fit comfortably in a single layer. Saute, turning often, until chicken is golden, 3 to 4 minutes. Remove with slotted spoon and drain on paper towels. Repeat until all chicken is cooked, adding more oil if necessary. Set aside.

Add carrot, onion and celery to skillet and cook, stirring, until just softened, 3 to 4 minutes. Add garlic and cook for 1 minute more. Add remaining spice mixture and toss well. Return chicken to skillet along with tomatoes and broth. Bring to a simmer, reduce heat to low and simmer until chicken is tender and soup thickens, 20 to 25 minutes. Add beans and cook for 10 minutes more. Remove from heat. (Chili can be made a day ahead to this point, then covered and refrigerated. It can also be frozen. Defrost before continuing recipe.)

To finish chili, mix together sour cream, orange zest, orange juice and cilantro in a small serving bowl. (This garnish can be made up to 3 hours ahead, covered and refrigerated until ready to serve.) Reheat chili over medium heat, stirring often.

To serve, ladle into bowls and garnish with a dollop of the sour-cream mixture.

This recipe yields 6 servings.

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