Easy Chicken and Chickpea Chili is the type of meal you want on a cold night. It’s a super-easy dish to make, and its got a nice, spicy kick to it. You’ll love it any night of the week!
Ooo, it’s cold out, isn’t it? I know much of the country is frozen over, but it’s lovely here in Phoenix! The evenings and mornings get chilly (many into the 30s), which I love, but I cannot deal with the bitter, bitter cold, even though I grew up in it in Ohio!
My biggest weather concern right now in Phoenix is what to wear: throw on a jacket and I could be way too hot. Leave it behind and I might catch a chill. Ha!
The perfect thing for a cold day or night is this simple chili. I love its spicy kick (good for heating things up) and I love that you can have this dish on the table in less than 30 minutes.
My husband is usually the chili guy in my house. His easy weekend chili is traditional and delicious, and my family always requests it whenever we’re all together. It’s just what you want for game day, or for a family get together.
My easy chicken and chickpea chili is a little different, but equally delicious. In fact, I’m starting to get requests for it from members of my family. There may be a little competition going on between my husband’s chili and mine!
I love chickpeas for all their versatility. If you like chickpeas (maybe you call them garbanzo beans), you should try my Potato, Chickpea, and Spinach Curry — it’s a readers’ favorite recipe!
You can make a snack of chickpeas, too. They’re so healthy and satisfying! I crisped them up in the oven (like you would for snacking) and added them to my recipe for Pasta with Rapini and Crispy Chickpeas.
Chili is a classic and I love that my version here is a little out of the ordinary. It really is quite tasty, and so easy to make.
Whether or not the weather has you cozied up indoors or you’re getting a bit of a reprieve this season, you should whip up my easy chicken and chickpea chili.
Patricia Conte/Grab a Plate
Yields Serves 6
- 2 (4-6 ounce) boneless, skinless chicken breasts cut into bite-sized pieces, seasoned and cooked almost all the way through
- 1-1/2 tablespoons olive oil
- 1/4 cup diced white onion
- 1/2 bell pepper, seeds and membrane removed, diced
- 2 garlic cloves, minced
- 4 cups chicken broth
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1-1/2 cups canned corn, drained
- 1 teaspoon canned chipotle chili in adobo sauce, diced, plus 1/2 teaspoon of the sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper
- 5-6 tablespoons plain Greek yogurt, plus extra for garnish
- 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.