INGREDIENTS CHILI – Ground chicken white meat – EVOO – Onions – Carrots – Chickpeas – Ginger – Turmeric – Ground Coriander – Garlic – Salt – Chicken broth OTHER – Basmati rice – Plain Greek yogurt – Lime – Cilantro
You'll find healing spices and comforting flavors in each bowl of this chicken chicken chili. Add some cool and tangy Cilantro Lime Yogurt. Enjoy a bowlful of this chili or scoop it over white rice.
THIS CHICKEN CHILI WITH CHICKPEAS ARE PERFECT FOR PREPARING AND FREEZING FOR LATER.
Moroccan spices are similar to other cuisines such as Indian but it’s the special combination of them, including ginger, that sets them apart. Now, calling this a Chili may be a stretch, but it has all of the main chili components…ground meat, beans, and sauce, so I say this is a beautiful variation of a Chili.
BEFORE ADDING THIS MEAT TO THE SLOW COOKER, BROWN THE MEAT REALLY WELL IN A SKILLET. THIS WILL HELP SEASON THE MEAT. LET IT COOL BEFORE ADDING TO THE ZIPLOC BAG.
THIS RECIPE CALLS FOR 2 CANS OF CHICKPEAS HOWEVER YOU CAN HELP THICKEN YOUR CHILI BY BLENDING ONE IN A FOOD PROCESSOR AND GIVING THE CHILI MORE TEXTURE. EITHER WAY YOU DO IT, ADD IT TO THE ZIPLOC.
DICE THE ONIONS OR SHALLOTS AND CARROTS. ADD THEM OVER THE CHICKPEAS.
I FIND USING A SPOON TO SCRAPE THE SKIN OFF THE GINGER MAKES EASY WORK. YOU CAN BLEND LARGE BATCHES OF GINGER IN A FOOD PROCESSOR AND THEN FREEZE IT UNTIL YOU NEED IT.
THE GINGER, GARLIC, TURMERIC AND SEASONINGS ARE ADDED TO THE ZIPLOC.
FINALLY, POUR THE BROTH OVER YOUR INGREDIENTS.