Chicken and Chickpea Chili

Chicken and Chickpea Chili

Chicken and Chickpea Chili

1 hour

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Details
  • Serving Size:   6
  • Dairy-Free:   True
  • Weight Watchers:   16 Points
Cuisine
  • American
  • lunch
  • soup
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 3 cups of baby spinach, cut into thin strips
  • 1 bay leaf
  • freshly ground black pepper
  • 1 can (28- ounce) of crushed tomatoes
  • 4 cups of Chicken Stock
  • 2 teaspoons of chili powder
  • 2 cups of chickpeas (preferably, dried beans that have been soaked/cooked)
  • 2 tablespoons garlic, chopped
  • 1 pound of ground chicken
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • kosher salt
  • 2 tablespoons of olive oil
  • 1 large onion, chopped
  • 1 cup of whole-wheat orzo pasta
  • 1 teaspoon of paprika
  • 1 teaspoon of sugar
Instructions

Heat olive oil in a Dutch oven or soup pot.Flame should be medium to low.

Add onions and cook for about 5 minutes, or until soft and translucent.

Add the garlic. Cook for about 1 minutes.

Add the spices and move around pot for about 1-2 minutes.

Add the ground meat, 1 teaspoon of salt and a teaspoon of pepper. Cook meat until completely cooked thru.Then add the chickpeas.

Add the tomatoes, sugar and chicken stock.Bring the soup to a bowl.Then reduce heat and allow to simmer for about 40-45 minutes. Taste.

Add more salt and pepper if necessary.

Add the orzo pasta. Cook for 6 minutes.Turn off heat and add the spinach.

Serve with crusty bread or crackers

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