All Recipes

Chicken and Chickpea Chili

Name: Chicken and Chickpea Chili
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 can fire roasted diced tomatoes, undrained; 1 can chickpeas, drained and rinsed; 1 onion, diced; 1 red bell pepper, diced; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 2 cloves garlic, minced; 2 cups cooked chicken, shredded or chopped; 2 cups low sodium chicken broth or stock; 2 tablespoons olive oil; Juice of one lime; Salt and freshly ground black pepper, to taste

Category
American
Cusine
American

What do you need?

How to make?

Ingredients

2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

2 cups cooked chicken, shredded or chopped

1 can fire roasted diced tomatoes, undrained

1 can chickpeas, drained and rinsed

2 cups low sodium chicken broth or stock

Juice of one lime

Directions

Heat 2 Tbs. of the oil in a heavy-duty 6-quart pot over medium-high heat until shimmering hot. Pat the chicken dry, and season with 1-1/2 tsp. salt and 3/4 tsp. pepper. Cook half of the chicken, undisturbed, until browned, 2 to 3 minutes. Flip and cook, turning occasionally, until well browned, 2 to 3 minutes. Transfer to a large plate. Add another 1 Tbs. oil to the pot, and brown the remaining chicken; transfer to the plate along with any liquid from the pot. Add the remaining 1-1/2 Tbs. of oil, the onion, and garlic to the pot. Sprinkle with 1/2 tsp. salt and cook over medium heat, stirring occasionally, until softened and lightly browned, about 5 minutes. Stir in the bell pepper, habanero, chili powder, cumin, thyme, and coriander, and cook, stirring, until fragrant, 1 to 2 minutes. Pour in 3/4 cup water, turn the heat up to high, and cook, scraping the bottom of the pot to loosen any browned bits, until most of the liquid is evaporated, about 2 minutes. Add the chicken broth and bring to a simmer. Turn the heat down to medium low. Purée 1-1/2 cups of the beans in a blender or food processor, adding a little stewing liquid as needed, and then stir the puréed beans into the stewing liquid in the pot. Return the chicken, along with any accumulated juice, to the pot. Add the remaining whole beans. Cover and simmer, stirring occasionally, until the chicken is tender, about 1 hour. If the chili gets too thick, thin it with a little water. Stir in the lime juice, and season with salt and pepper to taste. Serve with the garnishes.