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.
