This easy chicken chickpea chili is a hearty, flexible dinner made with ground chicken, chickpeas, tomatoes, green chilies, vegetables, and warming spices. It all comes together in one pot, making it an easy choice for a cozy weeknight meal.
Chickpeas, also known as garbanzo beans, work especially well in chili because they hold their shape as they simmer and soak up all that chili flavor. They’re also an easy substitute for kidney or black beans if that’s what you typically use.
Everything You Need to Make Chicken Chickpea Chili
Ingredients:
- 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
Directions:
- Heat a large pot over medium heat. Add the olive oil, onion, celery, and carrot and season with salt. Sauté for about 5 minutes, until the vegetables begin to soften.
- Stir in the cumin and chili powder. Add the ground chicken and season with salt. Increase the heat to medium-high and cook, breaking up the chicken with a spoon or spatula, until it is cooked through and no longer pink.
- Stir in the green chilies, diced tomatoes, and chicken broth concentrate. If the chili seems too thick, add 1/4–1/2 cup water until it reaches your preferred consistency.
- Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
- Add the drained chickpeas and cook for another 15–20 minutes.
- Taste and season with additional salt, hot sauce, and fresh lime juice as desired. Serve with your favorite garnishes.
Can You Put Chickpeas in Chili?
Absolutely. Chickpeas have a mild, slightly nutty flavor and a firmer texture that holds up well in a pot of chili. You can also substitute chickpeas for kidney beans in chili or combine them with other beans if you want a heartier mix.
Because chickpeas and garbanzo beans are the same thing, either will work for this recipe. Just drain and rinse canned chickpeas before adding them to the pot.
Make This Chicken Chickpea Chili Your Own
One of the best things about chili is how forgiving it is. Add a chopped red or green bell pepper with the other vegetables, swap the ground chicken for beef or turkey, or leave out the meat entirely. You can also adjust the cumin and chili powder to taste or swap the chickpeas for kidney beans, black beans, or another favorite. Have extra beans in the pantry? Toss those in, too. Top each bowl with sour cream, grated cheddar cheese, fresh cilantro, lime, hot sauce, or whatever you like on your chili.
Keep Cookin’ with Oryana
Keep the cozy meals coming with more seasonal recipes and cooking inspiration from Oryana. This chicken chickpea chili is just the start. Find everything you need at the co-op to fill your fall menu with warm, satisfying meals made for cooler days.
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