Chickpea-chicken chili

This satisfying stew takes less than 30 minutes to make.

Chickpea flour acts as a thickener in this chicken-and-bean chili. “It provides the richness of a stew that’s been simmered for hours,” says Laura Rege, a New York City-based recipe developer. Poblano pepper and cumin add a smoky spiciness, while fennel lends a note of brightness.

Makes 12 cups
Prep Time: 10 minutes
Cook Time: 19 minutes
Photography and styling by Jenny Huang


¼ cup extra-virgin olive oil
2 carrots, peeled and cut into ½-inch pieces
1 poblano or green bell pepper, stems and seeds removed, roughly chopped
1 small head fennel, trimmed and cut into ½-inch pieces
1 bunch scallions, sliced, plus more for serving
Sea salt
1 pound ground chicken
1 tablespoon tomato paste
2 tablespoons chili powder
1¼ teaspoon ground cumin
1 28-ounce can diced San Marzano tomatoes
2 cups low-sodium chicken broth or chicken bone broth
1 15-ounce can chickpeas, drained and rinsed
1 15-ounce can black beans, drained and rinsed
¼ cup chickpea flour
Freshly ground black pepper
Avocado slices, for garnish
Jalapeno slices, for garnish


In a large pot, heat the olive oil over high heat. Add the carrot, pepper, fennel, and scallion. Season with salt. Cook, stirring, until the vegetables are crisp-tender, about 4 minutes. Add the chicken and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Stir in the tomato paste, chili powder, and cumin and cook until the mixture darkens, about 1 minute.
Stir the tomatoes, chicken broth, chickpeas, black beans, and chickpea flour into the pot. Bring to a simmer. Cook, stirring occasionally, until thickened, about 10 minutes.
Season with salt and pepper. Serve with avocado, jalapeno, and scallions.
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