Spice up your dinner with this hearty and flavorful Spicy Ground Chicken Chili, featuring the bold kick of Berbere spice and the creamy texture of garbanzo beans 🌶️🍲. Perfect for cozy nights, it’s a one-pot wonder that’s as nutritious as it is delicious!
Ingredients:
1 lb ground chicken
1 package of chicken sausages (mild or spicy), casing removed and crumbled
1 small can (or pouch) of garbanzo beans, drained and rinsed (about 15 oz)
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 jalapeño, finely chopped (optional, for extra heat)
2 tbsp Berbere spice blend
1 tsp smoked paprika
1 tsp cumin
1 tsp chili powder
1 can (14.5 oz) diced tomatoes (fire-roasted recommended)
1 cup chicken broth (or water, if preferred)
1 tbsp tomato paste
2 tbsp olive oil
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro or parsley for garnish
Instructions:
Prepare the Base:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
Cook the Chicken and Sausage:
Add the ground chicken and crumbled chicken sausage to the pot. Break up the meat with a spoon and cook until browned and fully cooked, about 5–7 minutes.
Toast the Spices:
Sprinkle the Berbere spice blend, smoked paprika, cumin, and chili powder over the meat mixture. Stir well to coat the meat in the spices, cooking for 1–2 minutes to release their aroma.
Add the Vegetables:
Stir in the diced red bell pepper and jalapeño (if using). Cook for another 2–3 minutes until slightly softened.
Combine Liquids and Beans:
Add the tomato paste, canned tomatoes, and chicken broth. Stir well to incorporate. Bring the mixture to a simmer.
Add the Garbanzo Beans:
Stir in the garbanzo beans and let the chili simmer uncovered for 15–20 minutes, stirring occasionally, until the liquid has slightly reduced and flavors are well combined.
Season and Finish:
Taste the chili and season with salt, pepper, and lime juice as needed. Adjust spice level by adding more Berbere or chili powder if desired.
Serve and Garnish:
Ladle the chili into bowls and garnish with fresh cilantro or parsley. Serve hot with crusty bread, tortilla chips, or over rice if desired.
Optional Additions:
A dollop of plain yogurt or sour cream for cooling contrast
Sliced avocado for creaminess
Shredded cheese for extra richness
Enjoy this smoky, spicy twist on classic chili!
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