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Chicken and Chickpea Chili

 
One serving costs about $2.56 One serving costs about $2.56

$2.56 per serving

1 people like this recipe

1 likes

This recipe is ready in 60 minutes

Ready in 60 minutes

6 super bowl,dairy-free,healthy,dairy free lunch,main course,main dish,dinner American
spoonacular Score:88%

Spoonacular Score: 88%

 

The recipe Chicken and Chickpea Chili is ready in around 1 hour and is definitely a tremendous dairy free option for lovers of American food. For $2.18 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. One serving contains 607 calories, 37g of protein, and 18g of fat. It can be enjoyed any time, but it is especially good for The Super Bowl. Not a lot of people made this recipe, and 1 would say it hit the spot. Head to the store and pick up garlic, bay leaf, olive oil, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It works well as a reasonably priced main course. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is super. Try Slow Cooker Salsa Verde Chicken Chickpea Chili, Chickpea Chili, and Lamb & Chickpea Chili for Two for similar recipes.

Ingredients

Servings:
3 cups
3 cups baby spinach
baby spinach
1
1  bay leaf
bay leaf
some
some black bell pepper
black bell pepper
28 oz
28 oz canned tomatoes
canned tomatoes
4 cups
4 cups chicken stock
chicken stock
2 tsps
2 tsps chili powder
chili powder
2 cups
2 cups dried chickpeas
dried chickpeas
2 Tbsps
2 Tbsps garlic
garlic
1 lb
1 lb ground chicken
ground chicken
1 tsp
1 tsp ground cinnamon
ground cinnamon
1 tsp
1 tsp ground cumin
ground cumin
some
some kosher salt
kosher salt
2 Tbsps
2 Tbsps olive oil
olive oil
1 large
1 large onion
onion
1 cup
1 cup whole-wheat orzo pasta
whole-wheat orzo pasta
1 tsp
1 tsp paprika
paprika
1 tsp
1 tsp sugar
sugar
3 cups baby spinach
3 cups
baby spinach
1  bay leaf
1
bay leaf
some black bell pepper
some
black bell pepper
28 oz canned tomatoes
28 oz
canned tomatoes
4 cups chicken stock
4 cups
chicken stock
2 tsps chili powder
2 tsps
chili powder
2 cups dried chickpeas
2 cups
dried chickpeas
2 Tbsps garlic
2 Tbsps
garlic
1 lb ground chicken
1 lb
ground chicken
1 tsp ground cinnamon
1 tsp
ground cinnamon
1 tsp ground cumin
1 tsp
ground cumin
some kosher salt
some
kosher salt
2 Tbsps olive oil
2 Tbsps
olive oil
1 large onion
1 large
onion
1 cup whole-wheat orzo pasta
1 cup
whole-wheat orzo pasta
1 tsp paprika
1 tsp
paprika
1 tsp sugar
1 tsp
sugar

Equipment

dutch oven
dutch oven
bowl
bowl
dutch oven
dutch oven
bowl
bowl


Instructions

  1. Heat olive oil in a Dutch oven or soup pot.
  2. Flame should be medium to low. Add onions and cook for about 5 minutes, or until soft and translucent.
  3. Add the garlic. Cook for about 1 minutes.
  4. Add the spices and move around pot for about 1-2 minutes.
  5. Add the ground meat, 1 teaspoon of salt and a teaspoon of pepper. Cook meat until completely cooked thru.
  6. Then add the chickpeas.
  7. Add the tomatoes, sugar and chicken stock.
  8. Bring the soup to a bowl.
  9. Then reduce heat and allow to simmer for about 40-45 minutes. Taste.
  10. Add more salt and pepper if necessary.
  11. Add the orzo pasta. Cook for 6 minutes.
  12. Turn off heat and add the spinach.
  13. Serve with crusty bread or crackers

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.56
Ingredient
3 cups baby spinach
1 bay leaf
some black bell pepper
28 ounces canned tomatoes
4 cups chicken stock
2 teaspoons chili powder
2 cups dried chickpeas
2 tablespoons garlic
1 pound ground chicken
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 tablespoons olive oil
1 large onion
1 cup whole-wheat orzo pasta
1 teaspoon paprika
Price
$1.06
$0.02
$2.24
$1.70
$3.09
$0.17
$1.71
$0.36
$3.72
$0.08
$0.13
$0.33
$0.33
$0.32
$0.10
$15.37

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
632 Calories
37g Protein
18g Total Fat
84g Carbs
88% Health Score
Limit These
Calories
632
32%

Fat
18g
28%

  Saturated Fat
3g
22%

Carbohydrates
84g
28%

  Sugar
21g
24%

Cholesterol
69mg
23%

Sodium
688mg
30%

Get Enough Of These
Protein
37g
75%

Vitamin C
117mg
142%

Folate
470µg
118%

Manganese
2mg
117%

Vitamin K
94µg
90%

Vitamin A
4441IU
89%

Fiber
17g
71%

Vitamin B6
1mg
70%

Phosphorus
554mg
55%

Potassium
1905mg
54%

Vitamin B3
10mg
54%

Copper
1mg
54%

Selenium
34µg
49%

Iron
8mg
47%

Vitamin B1
0.65mg
43%

Magnesium
165mg
41%

Vitamin B2
0.66mg
39%

Vitamin E
5mg
33%

Zinc
4mg
32%

Vitamin B5
2mg
27%

Calcium
169mg
17%

Vitamin B12
0.42µg
7%

covered percent of daily need

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