By Jane Ward
Special to the Times
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I love chili on a cold night because a typical beef chili possesses stick-to-the-ribs richness that will fuel the body and warm it right up. Both economical and easy, a large pot of chili makes for a filling and no-fuss winter meal. But beef chuck and ground beef can be very high in fat, something you may want to cut back on after the excesses of holiday dining. After a couple of months' worth of basted turkeys, roasts, and butter in every kind of holiday cookie, our waistlines may be crying "Uncle!"
With a couple of tweaks - substituting chicken for beef, adding richness with protein packed chickpeas instead of animal fat - you can keep hearty and satisfying chili on your weekly menu roster without guilt. This Chicken and Chickpea Chili has so much flavor added through spices, chipotle chiles, and fresh orange juice that you won't feel like you are sacrificing anything at all.
I love using the more nutty and toothsome dried beans instead of canned in chili. It requires a bit of extra planning but nothing too strenuous. Soak one cup of the dried beans for at least eight hours or overnight in a big pot or bowl of cold water. Once soaked, turn the contents of bowl (beans and remaining water) into a large saucepan or stockpot. Add more cold water to cover the beans by about an inch or two, along with a teaspoon of salt and a half-teaspoon of baking soda. Bring the beans to a boil and then maintain a steady gentle boil until they are tender. Cook until nicely tender but not mushy, about 30 to 40 minutes. Drain and let cool, and your chickpeas are recipe ready.
Chicken & Chick Pea Chili
Ingredients
1 cup dried chickpeas, soaked overnight and cooked until tender (or 3 cans, rinsed and drained)
2 oranges
2 tablespoons grapeseed, canola, or vegetable oil
2 cups chopped onion
4 garlic cloves, pressed
4 teaspoons chili powder
4 teaspoons cumin
11/2 pounds boneless, skinless chicken breast, poached and shredded
1 28 to 32 ounce can diced tomatoes, fire roasted preferred
chopped chiles in adobo sauce, to taste
plain Greek yogurt, fat free
chopped cilantro
Instructions
1. Soak and then cook the chickpeas as described above until tender (30-40 minutes). Drain and set aside. (Alternately, rinse and drain 3 cans of chickpeas, about 3 cups, and set aside.
2. Cut the oranges in half and set aside.
3. Heat the oil in a large saucepan. Add the onions. Sauté© 5 minutes over medium heat, until softened. Add garlic and spices. Stir to combine and heat through. Add the shredded chicken and toss with the seasonings to coat.
4. Add to this the tomatoes, beans, and one tablespoon of of chiles in adobo (or to taste).
Add the juice of one orange into the pot. Cover, bring the chili to a simmer and let simmer for about 15 minutes.
5. After gently simmering, juice the second orange into the pot. Stir and taste for seasonings. Add salt and pepper as needed to taste.
Once the chili is heated through, ladle servings into bowls. Top with yogurt and chopped cilantro to serve.
Recipe courtesy of Jane Ward, author and blogger at Food & Fiction, 2011.
