Saturday, January 26, 2013

Chickpea Chicken Chili

Chili is so flavorful, and filling; 
add a side of toast, and you have a DELICIOUS meal.

You do have to mindful of what and how much of something you put in to keep it healthy, but with beans, broth, veggies, meat (or more veggies!), and seasonings you can't go wrong. 

 I choose to use chickpeas for the beans because I thought they would be a fun alternative to the normal chili kidney/navy bean, and boy were they.  The flavor and texture was perfect and help create a protein packed and fiber rich meal. 

This recipe is perfect for two people but feel free to double, or trip it to your liking.

1 chicken breast
1 can of chickpeas(aka garbanzo beans)
1 cup of natural chicken broth
1/2 onion, chopped
2 oz of diced green chilies (I used half of a 4oz can)
1 tbs olive oil
1 1/4 tsp garlic powder
1 tsp cumin
1 tsp dried oregano
1/2 tsp pepper

Heat olive oil in a skillet medium-high heat and cook chicken with onion and garlic powder until chicken is cooked through.
While chicken is cooking, dump the can of drained chickpeas, 1/2 cup chicken broth,  pepper, cumin, and oregano in a food processor (a blender could work, but you may have to scrape down the sides) and blend to a smooth cream.
Heat a small sauce pan with 1/2 cup chicken broth on medium-high. Add creamed chickpea mixture, diced chilies, and onions from chicken pan.
Shred chicken and add to sauce pan.
Simmer for 15 min.

Serve warm with a sprinkle of cheese, a dollop of plain greek yogurt, and/or a sprinkle of parsley flakes.


Nutritional Information
1 serving
279 cal * 43 carbs * 1g sat fat * 25g Protein * 11g fiber


  1. So good! I just posted a picture to your wall about it :)

    1. Oh wonderful! That looks amazing! So glad you liked it.


Google+ Followers