Chickpea-chicken chili



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.