Southwestern chicken chickpea chili

Southwestern chicken chickpea chili

I made this yummy chili for dinner tonight with staples from our freezer, pantry, and spice drawer. The meal came together in about 30 minutes, and I served it with cornbread that baked while the chili was simmering. We especially liked the combination of spices in this recipe — it’s both flavorful and a little bit spicy.

Southwestern chicken chickpea chili
(Serves 4)
By Jane and Michael’s Gourmet Extravaganza (Adapted from Allrecipes.com)

For the chili:

  • 2 chicken breasts (or about 1 1/2 cups cooked chicken breast, shredded)
  • 1 Tbsp cooking oil
  • 1 large onion, diced
  • 1/4 cup diced green pepper
  • 1/4 cup diced red pepper
  • 3 cloves of garlic, minced
  • About 1/3 of a jalapeño pepper, minced
  • 1 Tbsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/8 tsp cayenne pepper
  • 1/8 tsp paprika
  • 1/4 tsp salt
  • 1 bay leaf
  • 1 can (14.5 oz) diced tomatoes, with liquid
  • 1 cup chicken broth
  • 1 1/2 cups frozen corn
  • 1 can (14.5 oz) chickpeas

Optional toppings for serving:

  • Shredded cheese
  • Sour cream
  • Fresh cilantro leaves, coarsely chopped
  • Sliced green onions
  • Cornbread

Begin by cooking the chicken breasts (I grilled them, but you could also cook them on the stovetop). Shred the meat and set aside.

Meanwhile, heat the oil in a large saucepan, and sauté the onion and green and red peppers until tender, about 5 minutes. Add the garlic and jalapeño and cook for 1 additional minute. Add all the remaining ingredients to the saucepan, bring to a boil, and simmer for 20 minutes. (If you are using pre-cooked chicken, add it at the same time as the remaining ingredients. Otherwise, just add it to the chili as soon as the chicken is done cooking). Remove bay leaf before serving.

Top individual servings with shredded cheese, sour cream, cilantro, and green onion if desired. Serve with cornbread and enjoy!

Note: This recipe was linked to Eat at Home’s ingredient spotlight: Leftover turkey.

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