Chickpea Chili
This chickpea chili with avocado crema comes together quick enough to make on a weeknight and you'll have plenty for leftovers to enjoy throughout the week.
Ingredients
- 1 lb Pork tenderloin diced
- 1 lb Ground chicken
- 1 Serrano chile
- 1 Jalepeno chile
- 1 Onion peeled and halved
- 1 Chipotle chile canned in adobo
- 1.5 tsp Adobo sauce
- 1 Cup Chopped fresh cilantro
- 4 Limes Juiced
- 1 cup Tomatillo Peeled, washed, diced
- 4 cups Chicken stock
- 2 tbs All purpose flour
- 2 15 oz cans Cannelini beans rinsed and drained
- 1 cup Half and half
- 2 15 oz cans Chickpeas
- 8 cloves Garlic Minced
- 3 Cups Sweet corn
- 2 tbs Olive oil
- 1 tbs Cumin
- 1 tsp Oregeno
- Salt and pepper to taste
- 1 Avocado
- 1/3 cup Non-fat greek yogurt
Instructions
- In a lightly oiled pan, place serrano, jalepeno, and onion over high heat to blacken. Blister vegetables on all sides, then remove from the pan and place in a bowl and cover with a kitchen towel. Leave for 5 minutes. This should help soften the skin of the peppers making them easier to remove.
- Peel peppers removing stems, seeds, and skin. Do the best you can with this, but if you can't get all the skin off, its ok.
- Place peppers, charred onion, 1/2 cup of chicken stock, flour, chipotle pepper, adobo sauce, and 1 can of cannelini beans in a stand mixer; process until smooth.
- Heat the oil in a large soup pot over medium-high heat. Add garlic and cook for about a minute stirring frequently to avoid it burning.
- Add cumin and oregono to the pan and saute for an additional 30 seconds
- Add ground chicken and cook for about 4 minutes then stir in pepper mixture, an additional 3.5 cups of chicken stock, and chickpeas, and remaning can of cannelini beans. Simmer for 20 minutes stirring frequently.
- Add chopped pork tenderloin and cook for an additional 10 minuts. Then stir in half and half, 1/2 cup of fresh chopped cilantro, and 1/2 cup of lime juice. Cook for an additional 5 minutes and remove from heat.
- Mash avocado in a bowl and stir in greek yogurt, juice from 1 lime, and 1/2 tsp of salt.
- Serve chili individually and top with chopped cilantro, avocado cream, and diced tomatillo.
Notes
If you want to play around with the spice level, that's totally fine. Feel free to add more or less chile to your taste.