I wasn’t able to get everything I needed to make the immune boosting soup but I did have ingredients on hand to make chicken chili. I did make a couple of substitutions though. I didn’t have white navy beans so I used lupini beans which stay firm forever apparently. I had some ground chicken in my freezer that I never got around to using so I substituted that for chicken thighs which I was saving for chicken mole. I didn’t have red peppers so I used carrot instead and I left out the habanero chile because I didn’t want it to be too spicy for myself or my daughter. I’ve made a few chicken or turkey chili’s over the past couple of years. This one is similar to the Clean Eating chili but I think using the ground chicken or thighs instead of chicken breast, and pureeing some of the beans adds more flavour. This one is my favourite, with the Tone it Up turkey pumpkin chili as second.
Sorry I forgot to take a pic again. It’s not a terribly pretty recipe anyway so you’re not missing much. 🙂 I bought a new camera for Christmas and I’m very disappointed with it. It’s a fujifilm something-or-other. No matter what I do I can’t get a sharp image out of it so I might take it back to Futureshop to see if it’s defective.
Chicken and Chickpea Chili
Serves 6 to 8
- 4-1/2 Tbs. vegetable oil
- 2 lb. boneless skinless chicken thighs, trimmed of excess fat, and cut into 3/4-inch dice
- Kosher salt and freshly ground black pepper
- 2 cups chopped yellow onion
- 2 to 4 medium cloves garlic, chopped
- 1 cup chopped fresh red bell pepper
- 1 fresh habanero chile, chopped
- 2 Tbs. chili powder
- 1 Tbs. ground cumin
- 2 tsp. chopped fresh thyme
- 1 tsp. ground coriander
- 2-1/2 to 3 cups chicken broth (homemade or lower-salt store-bought)
- 3-1/2 cups cooked navy beans (home-cooked or canned from two 15-oz. cans, rinsed and drained)
- 3-1/2 cups cooked chickpeas (home-cooked or canned from two 15-oz. cans, rinsed and drained)
- 1 Tbs. fresh lime juice
- Garnishes: sour cream, cooked crumbled bacon, diced tomato, sliced scallions
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.
Nutrition information (per serving):
Calories (kcal): 550; Fat (g): 23; Fat Calories (kcal): 210; Saturated Fat (g): 5; Protein (g): 37; Monounsaturated Fat (g): 8; Carbohydrates (g): 50; Polyunsaturated Fat (g): 6; Sodium (mg): 570; Cholesterol (mg): 125; Fiber (g): 16;