Chicken and Chickpeas Chili

Name: Chicken and Chickpeas Chili
Prep time: 10M
Total time: 40M
Yield: 6 Servings
Ingredients: 1 tbsp. Extra Virgin Olive OilGOYA® Extra Virgin Olive Oil; 1 Chicken and Chickpeas Chililarge onion, chopped; 1 tsp. Minced GarlicGOYA® Minced Garlic; 2 tbsps. Oregano LeafGOYA® Oregano Leaf; 1 tsp. Ground CuminGOYA® Ground Cumin; 1½ tbsp. Chicken and Chickpeas Chilicayenne pepper (optional); 1 lb. Chicken and Chickpeas Chiliground chicken breast; ½ tbsp. Adobo All-Purpose Seasoning with PepperGOYA® Adobo All-Purpose Seasoning with Pepper; 2 cans Tomato SauceGOYA® Tomato Sauce; ½ cup Salsa Pico de Gallo – MildGOYA® Salsa Pico de Gallo-Mild; 1 can Chick PeasGOYA® Chick Peas, drained and rinsed; 1 can Golden CornGOYA® Golden Corn, drained and rinsed; ⅓ cup Chicken and Chickpeas Chilifresh cilantro, chopped

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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.

Total Time

40m

Prep Time:10m

Yields:6 Servings

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Ingredients

1 tbsp.

GOYA® Extra Virgin Olive Oil

large onion, chopped

1 tsp.

GOYA® Minced Garlic

2 tbsps.

GOYA® Oregano Leaf

1 tsp.

GOYA® Ground Cumin

1½ tbsp.

cayenne pepper (optional)

1 lb.

ground chicken breast

½ tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

2 cans
(8 oz.)

GOYA® Tomato Sauce

½ cup

GOYA® Salsa Pico de Gallo – Mild

1 can
(15.5 oz.)

GOYA® Chick Peas , drained and rinsed

1 can
(15.25 oz.)

GOYA® Golden Corn , drained and rinsed

⅓ cup

fresh cilantro, chopped

Directions

Kitchen View

Step 1

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.

Step 2

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

Step 3

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.

Step 4

Serve while hot, and top with chopped cilantro.

Products in this Recipe

Extra Virgin Olive Oil

Minced Garlic

Oregano Leaf

Ground Cumin

Adobo All-Purpose Seasoning with Pepper

Tomato Sauce

Salsa Pico de Gallo – Mild

Chick Peas

Golden Corn

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