Chickpea Chicken Chili

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Chickpea Chicken Chili | firsttimefoods.com

My most recent post was for sweet cornbread, and now here’s the (turkey) chili recipe I made with leftover Thanksgiving turkey that inspired the cornbread baking. This recipe is written with rotisserie chicken as a main ingredient, since that’s usually what’s available at the store most of the year. If you still have turkey leftovers, substitute those in place, by all means.

[jump right to the recipe]

I really liked the addition of the mashed chickpeas to this recipe. It almost gave a creaminess to the chili and definitely adds to the hearty quality. I like that it’s a little different, something you’re not expecting. But like most (all?) chili, this recipe is filling, satisfying, and perfect to curl up with on a cold winter’s night. Don’t forget a good winter stout to go along with it!

The addition of mashed chickpeas gives a creaminess and adds to the hearty quality of this chili.

Chickpea Chicken Chili | firsttimefoods.com



Chickpea Chicken Chili

By

The addition of mashed chickpeas gives a creaminess and adds to the hearty quality of this chili.

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6-8 servings

Ingredients

  • olive oil
  • 3 cloves garlic
  • 1 medium onion
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • salt to taste
  • 1 cup chicken broth
  • 1 28-oz. can diced tomatoes
  • 1 15-oz. can chickpeas, drained
  • 1 15-oz. can black beans (or kidney beans), drained
  • 1 cup dark stout beer
  • leftovers of store-bought rotisserie or homemade roasted chicken
  • shredded cheddar cheese, if desired
  • plain Greek yogurt or sour cream, if desired
  • avocado slices, if desired
  • tortilla chips, or cornbread as a side or topping

Instructions

  1. Dice onion and garlic.
  2. Heat oil in a large pot over medium-low heat and add onion and garlic. Cook until onion is translucent.
  3. Add spices and cook for about 30 seconds – 1 minute, being careful that nothing burns.
  4. Add chicken broth and tomatoes. Bring to a boil, then turn down the heat to a simmer.
  5. In a medium bowl, mash the chickpeas using a potato masher, until only a few whole chickpeas remain. Add to the pot.
  6. Add the black beans to the pot.
  7. Cook for 25-30 minutes over low heat, at a simmer.
  8. Add the beer during the last 5 minutes of cooking.
  9. Serve with your choice of toppings: shredded cheese, sour cream or plain Greek yogurt, avocado slices, crushed tortilla chips, cornbread, etc.
  10. Enjoy!

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