Chicken and Chickpeas Chili

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<p>This isn’t your ordinary chili—it’s made with chickpeas! To make this unique one-pot meal, seasoned chicken is cooked together with onions, garlic, bold spices, tomato sauce, GOYA® <a title="Pico de Gallo Salsa Mild" href="https://goya.com/en/products/mild-pico-de-gallo-salsa" data-id="5543">Pico de Gallo Salsa</a>, nutty GOYA® <a title="Chick Peas (1)" href="https://goya.com/en/products/chick-peas-can" data-id="5636">Chick Peas</a> and corn. After simmering for just 20 minutes, top with fresh chopped cilantro and dig into a comforting, mouthwatering bowl of goodness.</p>

Total Time

40m

Prep Time:10m

Yields:6 Servings

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Ingredients

1

<p><span> large onion, chopped</span></p>

1½ tbsp.

<p><span>cayenne pepper (optional)</span></p>

1 lb.

<p><span>ground chicken breast</span></p>

2 cans
(8 oz.)

1 can
(15.5 oz.)

GOYA® Chick Peas , drained and rinsed

1 can
(15.25 oz.)

GOYA® Golden Corn , drained and rinsed

⅓ cup

<p><span>fresh cilantro, chopped</span></p>

Directions

Kitchen View

Step 1

<p>In a large pot, heat oil over medium heat. Add onions and garlic and cook until translucent, about 5 minutes. Stir in oregano, cumin and cayenne pepper, if desired; cook for about 1 minute.</p>

Step 2

<p>Season ground chicken with Adobo, and add to pot. Stir chicken so that it breaks up and browns; cook for about 3 minutes.</p>

Step 3

<p>Add tomato sauce, 1 cup water, salsa, chickpeas and corn. Bring to a boil. Reduce to a simmer, cover and cook for 20 minutes. Stir often to blend the ingredients, and continue to cook until mixture thickens.</p>

Step 4

<p>Serve while hot, and top with chopped cilantro.</p>

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