Chicken And Chickpea Chili Recipes

CHICKPEA SOUP WITH WHITE BEANS AND CHICKEN

Steps:

• Rinse and pick through beans and chickpeas and remove any misfits. Place beans and chickpeas in a crockpot. Cover with enough water to cover my 1 inch. Soak beans overnight.
• The next morning, add a tablespoon of lard (or vegetable oil) and the bay leaves. Cook on low until beans are tender. Depending on how fresh the beans are, this could take anywhere from 5 - 7 hours.
• Remove bay leaves.
• Heat 2 tablespoons of oil in 6-quart soup pot or Dutch oven over medium-high heat until hot. Pat the chicken dry, and season with 1-1/2 tsp. salt and 3/4 tsp. pepper. Cook half of the chicken until browned, 2 to 3 minutes per side. Add another tablespoon oil to the pot, and brown the remaining chicken; transfer to the plate along with any liquid from the pot.
• Add the remaining 1 tablespoon of oil and the onion to the pot. Sprinkle with 1/2 teaspoon salt and cook over medium heat, stirring occasionally, until softened and lightly browned, about 5 minutes. Stir in the garlic and the bell pepper and jalapeno. Cook, stirring, until fragrant, 1 to 2 minutes.
• Add the chili powder, Mexican oregano and dried onion flakes.
• Add the chicken broth and bring to a simmer.
• Turn the heat down to medium low. Add beans and chickpeas. Cover and simmer, stirring occasionally, until the chicken is tender, about 30 minutes. 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.

BLACK BEAN AND CHICKPEA CHILI

Steps:

• If using turkey, heat oil in a large saucepan over medium-high heat, and cook and stir the ground turkey for about 10 minutes, breaking it up with a spoon as it cooks, until the meat is no longer pink. Remove the turkey meat and set aside, leaving oil in the pan.
• Place the onion, green peppers, and carrots into the saucepan, and cook and stir for about 10 minutes, until the onion is translucent and the vegetables are tender. Stir in the chili powder, cumin, and black pepper, and pour in the diced tomatoes, frozen corn, black beans, garbanzo beans, and chicken broth. Bring the mixture to a boil.
• Place about 1 1/2 cups of the chili mixture into a food processor, and puree for about 1 minute until smooth. Pour the puree back into the rest of the chili to thicken. Add the cooked turkey meat, and bring the chili back to a simmer over medium-low heat.

CHICKEN AND CHORIZO CHILI

Steps:

• Heat olive oil in a Dutch oven or a large pot over medium-high heat; cook and stir chorizo in hot oil until heated through, about 2 minutes. Remove chorizo using a slotted spoon to a bowl. Add chicken; cook and stir until chicken is browned and crumbly, 5 to 6 minutes. Season with chili powder and cumin.
• Stir chorizo, onion, garlic, red bell pepper, black beans, and white beans into chicken; cook and stir until onion begin to soften, 5 to 6 minutes. Pour beer into chili; bring to a simmer. Add tomatoes, chicken stock, and tomato paste; simmer until heated through, about 5 minutes. Season with salt. Reduce heat to low and simmer until flavors blend, about 30 minutes.

CHICKEN AND CHICKPEA CHILI

Steps:

• 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.

CHICKEN AND CHICKPEA CHILI

Steps:

• Heat olive oil in a Dutch oven or soup pot.Flame should be medium to low. Add onions and cook for about 5 minutes, or until soft and translucent.Add the garlic. Cook for about 1 minutes.Add the spices and move around pot for about 1-2 minutes.Add the ground meat, 1 teaspoon of salt and a teaspoon of pepper. Cook meat until completely cooked thru.Then add the chickpeas.Add the tomatoes, sugar and chicken stock.Bring the soup to a bowl.Then reduce heat and allow to simmer for about 40-45 minutes. Taste.Add more salt and pepper if necessary.Add the orzo pasta. Cook for 6 minutes.Turn off heat and add the spinach.Serve with crusty bread or crackers

EASY CHICKEN AND CHICKPEA CHILI

Steps:

• Add the oil to a pot or Dutch oven over medium heat. When hot, add the onion and bell pepper and cook for 3-4 minutes or until they begin to soften. Add the garlic and cook for 30 seconds.
• Add the broth, chicken, chickpeas, corn, chipotle pepper, salt, pepper, cumin, and crushed red pepper. Bring the mixture to a boil for a few minutes.
• Reduce to a simmer and add the chicken and Greek yogurt. Stir to combine. Simmer for 10-12 minutes.
• Serve hot with extra Greek yogurt for topping.

CHICKEN AND CHICKPEA CHILI

Steps:

• Heat the oil in a large saucepan over medium-high heat until shimmering. Add the bacon and cook, stirring occasionally, until rendered but not crisp, 3 to 5 minutes. Add the onion, carrot, celery, poblano, garlic and a generous pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables soften and just start to brown, about 8 minutes. Stir in the cumin and coriander and cook, stirring, until fragrant, about 30 seconds.
• Meanwhile, transfer the tomatoes and their juices to a medium bowl. Using your hands, gently crushed the tomatoes into chunks. Add the tomatoes, stock and chipotles to the pan and bring to a simmer.
• Remove and discard the skin and bones from the chicken. Coarsely chop or shred the meat. Stir the chicken and chickpeas into the pan. Simmer over medium heat, stirring gently, until the chicken and chickpeas are heated through, 3 to 5 minutes. Season the chili with salt and pepper. Serve hot, topped with the cheese.

MIDDLE EASTERN CHICKEN & CHICKPEA STEW

Steps:

• Mash garlic and 1/2 teaspoon salt on a cutting board with the back of a fork until a paste forms. Transfer to a medium bowl and whisk in lemon juice, cumin, paprika and pepper. Add chicken and stir to coat.
• Heat oil in a large cast-iron skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the chicken to the pan (reserve the marinade) and cook, stirring occasionally, until opaque on the outside, about 4 minutes. Add tomatoes with their juice, chickpeas, the reserved marinade and the remaining 1/4 teaspoon salt. Reduce heat to medium and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes more. Serve sprinkled with parsley.

BBQ CHICKEN CHILI

Steps:

• In a large stock pot over medium heat add the oil and sauté the onion for 5 minutes. Add the jalapeños and garlic and continue cooking for 3 minutes. Deglaze pot with Worcestershire sauce and stir to pick up browned bits on bottom of pot.
• Next add the remaining ingredients through tomato paste, stir to combine, cover and simmer on low for 1 1/2 hours. If there is too much liquid at this time, simmer to reduce with lid off for 15 minutes.
• While chili cooks start BBQ grill and heat to 350°F. Grill chicken breasts on each side, basting on each turn with your favorite BBQ sauce. I start with 3 minutes on one side with closed lid. Turn, baste, cover for 5 minutes more. Turn once again, baste, cover for 2-3 more minutes or until internal temp reaches 160°-165°F. Remove from grill and rest 5 minutes. Chop into bite sized pieces and add to chili.
• Serve topped with a dollop of sour cream, shredded cheddar cheese and chopped cilantro (optional).

WHITE CHICKEN CHILI WITH PINTO BEANS AND CHICKPEAS

Steps:

• Heat the oil in a large soup pot over medium heat. Add the sliced chicken breasts, chopped onion, minced garlic, 1/2 teaspoon cumin and salt to taste, and saute on medium heat for about 5 minutes, constantly stirring, until onion is soft and meat is no longer pink.
• Cut up the cooked chicken into even thinner slices so that it looks like it's shredded.
• Add chicken broth, green chili peppers, remaining cumin (1/2 teaspoon), 1 tablespoon chili powder, pinto beans, garbanzo beans, corn, and refried pinto beans.
• Stir everything well, making sure refried pinto beans are evenly incorporated in the chili, making it thick.
• If you don't have a can of refried beans, use an extra 1 can (15 oz) of pinto beans (or any white bean), pureed. The idea of adding refried beans or pureed beans is to thicken the chili. Add more chili powder if needed.
• Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 15 minutes on simmer, constantly stirring, until the chili thickens.
• Serve in soup bowls, garnished with shredded Cheddar or Mexican cheese, sour creams, and chopped green onion.

MOROCCAN CHICKPEA CHILI

Steps:

• Heat oil in a large saucepan over medium high heat. Add onion, celery, carrot, and garlic to pan; cook stirring constantly for 5 minutes.
• Stir in cumin, and next 7 ingredients (to ground red pepper); cook 1 minute, stirring constantly.
• Add water tomato paste, chickpeas and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.

HEALTHY WHITE CHICKEN CHILI

Steps:

• Add olive oil to a large dutch oven or large pot and place over medium-high heat. Add the onion, green chiles and garlic season with salt and pepper and cook until softened, about 5 minutes.
• Add in the spices cumin, chili powder, and dried oregano; stir and allow the spices to cook for about a minute then pour in chicken broth. Bring to a boil and add in the raw chicken. Simmer until the chicken is fully cooked. Remove chicken and shred, set to the side.
• While the chicken is cooking remove the skin from the chickpeas. Place the drained chickpeas in a deep bowl, add enough water to cover the beans at least by 2 inches. Using your hands, gently rub the beans in between your palms. The skins will float to the top, pour off the skins and add more water, repeat until you no longer see any remaining skin. *Note: If you'd like to skip this step sub the chickpeas with Cannellini beans or Great Northern Beans.
• Add in half the beans to the chicken stock. Using your immersion blender puree the beans. The stock should thicken. Taste and add salt and pepper as needed. Add in the remaining whole beans, corn and the shredded chicken.
• Bring back to a boil then turn down to a simmer and cook for another 15 min or until the soup is heated through. Serve with tortilla chips, lime wedges, cotija and avocado if you'd like.

SLOW COOKER CHICKEN & CHICKPEA CURRY

Steps:

• Trim any excess fat from the chicken thighs
• Crush the garlic cloves and place into the slow cooker with the curry powder, turmeric, paprika and chilli powder (if using)
• Add the chicken thighs into the mixture and stir to evenly coat
• Next, pour in the water and stock cube
• Mix together until everything is combined
• Cook on low for 5 hours or high for 3
• Once cooked, take 3 tbsp liquid from the slow cooker and mix with 2 tbsp cornflour
• Stir through the cornflour mixture, breaking up any large pieces of chicken as you do so
• Drain the chickpeas then add to the curry
• Close the lid and continue to cook for a further 15 minutes
• Then serve! I love to eat this dish with naan bread and some fresh coriander

HEALTHY WHITE CHICKEN CHILI

Steps:

• Add olive oil to a large dutch oven or large pot and place over medium high heat. Add onion and green chiles and cook until softened, about 3-4 minutes.
• Next stir in cumin, chili powder, coriander and dried oregano; allow the spices to cook for 30 seconds, then add in chicken broth, 1 can of drained chickpeas (about 1 1/2 cups chickpeas), uncooked chicken breast and salt and pepper. Simmer on medium low heat for 20-30 minutes.
• After 20 minutes, remove the chicken with a slotted spoon and shred with two forks. Next add in fresh lime juice and cilantro.
• Finally, add the remaining can of rinsed and drained chickpeas (1 1/2 cups chickpeas) and ½ cup water (or broth) to a blender. Blend until somewhat smooth, adding a little more water if necessary.
• Pour blended chickpeas into soup pot and then stir in the corn. Allow soup to cook and simmer for 5-10 more minutes. Serve with tortilla chips, an extra lime wedge and avocado if you'd like. Serves 4. Enjoy!

LEMON-SPICED CHICKEN WITH CHICKPEAS

Steps:

• Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden.
• Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.
• Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.