Chicken and Chickpea Chili

Chicken and Chickpea Chili
Photo by Scott Phillips


  • 1 Tbs. fresh lime juice
  • 1 Tbs. ground cumin
  • Kosher salt and freshly ground black pepper
  • 1 fresh habanero chile, chopped
  • 3-½ cups cooked chickpeas (home-cooked or canned from two 15-oz. cans, rinsed and drained)
  • 1 cup chopped fresh red bell pepper
  • 2 cups chopped yellow onion
  • + 9 more ingredients
    • 4-½ Tbs. vegetable oil
    • Garnishes: sour cream, cooked crumbled bacon, diced tomato, sliced scallions
    • 2 lb. boneless skinless chicken thighs, trimmed of excess fat, and cut into ¾-inch dice
    • 1 tsp. ground coriander
    • 2 to 4 medium cloves garlic, chopped
    • 2 Tbs. chili powder
    • 2 tsp. chopped fresh thyme
    • 2-½ to 3 cups chicken broth (homemade or lower-salt store-bought)
    • 3-½ cups cooked navy beans (home-cooked or canned from two 15-oz. cans, rinsed and drained)

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...

View full recipe at Fine Cooking


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