Chickpea-chicken chili
Ingredients
extra-virgin olive oil
carrots, peeled and cut into ½-inch pieces
poblano or green bell pepper, stems and seeds removed, roughly chopped
small head fennel, trimmed and cut into ½-inch pieces
scallions, sliced, plus more for serving
Sea salt
ground chicken
tomato paste
chili powder
ground cumin
28-ounce can diced San Marzano tomatoes
low-sodium chicken broth or chicken bone broth
15-ounce can chickpeas, drained and rinsed
15-ounce can black beans, drained and rinsed
chickpea flour
Freshly ground black pepper
Avocado slices, for garnish
Jalapeno slices, for garnish
Directions
Step 1
In a large pot, heat the olive oil over high heat. Add the carrot, pepper, fennel, and scallion. Season with salt. Cook, stirring, until the vegetables are crisp-tender, about 4 minutes. Add the chicken and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Stir in the tomato paste, chili powder, and cumin and cook until the mixture darkens, about 1 minute.
Step 2
Stir the tomatoes, chicken broth, chickpeas, black beans, and chickpea flour into the pot. Bring to a simmer. Cook, stirring occasionally, until thickened, about 10 minutes.
Step 3
Season with salt and pepper. Serve with avocado, jalapeno, and scallions.
