Andrew helped Momma make Chicken and Chickpea Chili today---Momma's favorite!
Chicken and Chickpea Chili
4 teaspoons olive oil
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 red onion, chopped
3/4 pound ground chicken (we've also tried ground turkey--yum)
1 Tablespoon all-purpose flour
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 teaspoon unsweetened cocoa powder
1/8 teaspoon cayenne
3 (14.5 oz) cans crushed tomatoes (we usually use 28 oz crushed/15 oz diced)
2 Tablespoons balsamic vinegar
3/4 cup canned chickpeas, rinsed and drained
1. Heat the oil in a large nonstick saucepan. Saute the bell peppers and onion until softened, about 5 minutes. Add the chicken; cook, breaking apart with a wooden spoon, until no longer pink, 5-7 minutes.
2. Sprinkle with the flour, chili powder, cumin, cocoa powder, and cayenne; cook, stirring briskly and constantly, 1 minute. Stir in the tomatoes and vinegar; bring to a boil. Reduce the heat and simmer, stirring frequently, until thick, 30-40 minutes. Stir in the chickpeas; simmer until heated through, about 5 minutes.
Serves 4 (about 1 1/2 cup = 8 WW pts)
Source: Weight Watchers New Complete Cookbook
Andrew loves taking all the cans out of the cupboard and lining them up on the counter or floor.