Alliteration aside, chicken chickpea chili is easy to make and you can add/subtract ingredients at will. Add a chopped red or green bell pepper. Use beef instead of chicken. Omit the meat entirely. Add more or less cumin or chili powder. Use a different bean such as red beans or black beans. Chili is very forgiving and can be tweaked to your heart’s desire.
1 tablespoon olive oil
1 medium onion, chopped
1 stalk celery, chopped
1 large carrot, sliced or chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1 lb ground chicken
1 4 oz. can green chilies
1 14.5 oz. can diced tomatoes
1-2 teaspoons chicken broth concentrate
1 can chickpeas, rinsed, drained
water, to thin
salt, to taste
hot sauce, to taste
fresh lime juice, to taste
optional garnishes: sour cream, grated cheddar cheese, fresh cilantro
- Heat a pot over medium heat. Add the olive oil, onion, celery, and carrot; season with salt. Saute for about 5 minutes until vegetables begin to soften. Stir in the spices. Add the chicken; season with salt, turn up heat to medium high, and cook, breaking up the chicken with a spoon or spatula. Cook until chicken is no longer pink.
- Stir in the green chilies, tomatoes, and chicken broth concentrate. Add some water if it seems very thick, 1/4 – 1/2 cup. Bring to a boil. Reduce heat to low and simmer for 20 minutes. Add the drained chickpeas. Cook another 15-20 minutes. Taste and season with salt, hot sauce, and fresh lime juice to taste. Serve with garnishes to 3-4 hungry people.