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Chicken and Chickpeas Chili

13 INGREDIENTS • 4 STEPS • 40MINS

Chicken and Chickpeas Chili

Recipe

4.0

1 rating
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® Pico de Gallo Salsa, nutty GOYA® Chick Peas and corn. After simmering for just 20 minutes, top with fresh chopped cilantro and dig into a comforting, mouthwatering bowl of goodness.
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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® Pico de Gallo Salsa, nutty GOYA® Chick Peas and corn. After simmering for just 20 minutes, top with fresh chopped cilantro and dig into a comforting, mouthwatering bowl of goodness.
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Goya
The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States.
https://www.goya.com/en/

40MINS

Total Time

$2.15

Cost Per Serving

Ingredients

Servings
6
us / metric
Canned Chickpeas
1 can
(15.5 oz)
Canned Chickpeas, drained, rinsed
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
Onion
1
Large Onion, chopped
Jarred Minced Garlic
1 tsp
Jarred Minced Garlic
Oregano Leaves
2 Tbsp
Oregano Leaves
Ground Cumin
1 tsp
Ground Cumin
Cayenne Pepper
1 1/2 Tbsp
Cayenne Pepper
optional
Chicken Breast
455 g
Ground Chicken Breasts
Adobo Seasoning
1 tsp
Adobo Seasoning
Tomato Sauce
2 cans
(8 oz)
Tomato Sauce
Pico de Gallo
120 g
Pico de Gallo
mild
Canned Sweet Corn
1 can
(15.25 oz)
Canned Sweet Corn, drained, rinsed
Fresh Cilantro
5 g
Fresh Cilantro, chopped

Nutrition Per Serving

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Calories
229
Fat
4.5 g
Protein
21.1 g
Carbs
30.0 g
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author_avatar
Goya
The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States.
https://www.goya.com/en/

Cooking Instructions

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step 1
In a large pot, heat Extra-Virgin Olive Oil (1 Tbsp) over medium heat. Add Onion (1) and Jarred Minced Garlic (1 tsp) and cook until translucent, about 5 minutes. Stir in Oregano Leaves (2 Tbsp), Ground Cumin (1 tsp), and Cayenne Pepper (1 1/2 Tbsp), if desired; cook for about 1 minute.
step 2
Season ground Chicken Breasts (455 g) with Adobo Seasoning (1 tsp), and add to pot. Stir chicken so that it breaks up and browns; cook for about 3 minutes.
step 3
Add Tomato Sauce (2 cans), 1 cup water, Pico de Gallo (120 g), Canned Chickpeas (1 can), and Canned Sweet Corn (1 can). 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 Fresh Cilantro (5 g).
step 4 Serve while hot, and top with chopped Fresh Cilantro (5 g).

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