For some reason this Monday’s summer heat didn’t do a thing to deter my craving for a spicy-hot kinda dinner?!

Perhaps it was the -15 degree temps inside the office today that had me wantin’ some warm & comforting, who knows 😛

Tonight’s dinner was an attempt to throw together the random assortment of ingredients that were purchased after arriving home late yesterday from D.C. weekend o’ fun

Lucky for me (and Lil’ Sis), it ended up being a total twist-on-your-usual-suspect-chili success! 😀

Spicy Chickpea & Chicken Chili

Serves 5-6

  • 1 lb ground chicken (I used ground chicken thighs)
  • 1 green pepper, chopped in larger pieces
  • 1 onion, chopped into larger pieces
  • 2 cloves garlic, chopped
  • 1 jalapeno, diced, seeds and all
  • 1 can crushed tomatoes
  • 2 cans full of water – just use tomato can
  • 1 can chickpeas (garbanzo beans), drained & rinsed
  • 1/2 bag frozen corn (heaping cup full)
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp chili powder
  • 1 tblsp olive oil, sea salt & black pepper

Start by cooking the onion, green pepper and jalapeno in olive oil for 5 minutes over medium heat (in a medium sized pot).  Then add the garlic for another minute once that time is up.

Then in goes the ground chicken.  I used ground chicken thighs because they (1) intrigued me at Whole Foods yesterday (2) I love chicken thighs and (3) they just have soooo much more flavor than your average chicken breast!

However if you can’t find them, then subsitute ground chicken or turkey and I bet that would work just fine 😉

Cook the chicken for 5 minutes, stirring often, until it’s done (about 5 minutes).

At this point add in the canned tomatoes, chickpeas, cans of water, cumin, chili powder, oregano, salt and pepper – cover and let simmer for 15 minutes.

The Trifecta?

Check out all those lovely chunks of veggies swimming around in there!

The final step is the frozen corn, which goes in for another 10 minutes while the pot of chili simmers away. 

I uncovered the pot of chili at this point to let some of the liquid evaporate and allow the chili thicken up, but do as you wish 🙂

Finished Chili Product.

Let me just tell you about this dinner.  Woah woah woah, first of all, I’ll be buying those ground chicken thighs again very soon.  What a flavor they added to the chili!  Lil’ sis commented on it upon first bite too.

Chopping the veggies into larger chunks gave every few bites a wonderfully hearty bite of sweet pepper and onion, which contrasted perfectly with the spicy jalapeno and chili powder.

And as for using chickpeas vs. a more traditional chili bean – ummm totally fun! They held up to the chili and didn’t get mushy-like which sometimes can happen in a normal chili situation. 

In the words of Lil’ Sis:  “I can’t stop just POURING this into my mouth, it’s soooo good.” Bahahahahhaaha.

Yea.  Enough said?  😛

But seriously, I’d recommend giving this recipe a try to add something a lil’ different into the ol’ recipe rotation!

Happy Monday Everyone 🙂


  1. So funny- I made black and refried bean soup for dinner! There is something about bean soup/stew/chili…I can eat it year round! Your version looks great. I’ve never used ground chicken thigh before. I’m kind of intrigued. And chickpeas in the mix sound awesome!

  2. Sounds great! I would also like to pour it into my mouth 🙂

  3. I looove spicy food! I’d skip out on the chicken, but otherwise I think I’d LOVE this recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *