This satisfying stew takes less only 30 minutes to make.
Chickpea flour acts as a thickener in this chicken-and-bean chili. “It provides the richness of a stew that’s been simmered for hours,” says Laura Rege, a New York City-based recipe developer. Poblano pepper and cumin add a smoky spiciness, while fennel lends a note of brightness.
Photography and styling by Jenny Huang
Ingredients
Directions
Step 1
In a large pot, heat the olive oil over high heat. Add the carrot, pepper, fennel, and scallion. Season with salt. Cook, stirring, until the vegetables are crisp-tender, about 4 minutes. Add the chicken and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Stir in the tomato paste, chili powder, and cumin and cook until the mixture darkens, about 1 minute.
Step 2
Stir the tomatoes, chicken broth, chickpeas, black beans, and chickpea flour into the pot. Bring to a simmer. Cook, stirring occasionally, until thickened, about 10 minutes.
Step 3
Season with salt and pepper. Serve with avocado, jalapeno, and scallions.