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


  • 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


  1. 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.
  2. 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.
  3. Season with salt and pepper. Serve with avocado, jalapeno, and scallions.
Photography and styling by Jenny Huang