Lightened-up chicken chili

Unlike a heavy, greasy, beef-and-cheese chili, this chicken version has the fresh flavors of a summer salad, while being hearty and warming. It’s my favorite with buttered whole-wheat toast on a chilly day.

Recipe origins: My mom’s “Best Chicken” special edition of Canadian Living magazine, spring 2008.

Ingredients

• 1 tbsp butter
• 2 onions
• 2 cloves garlic, minced
• 1 lb ground chicken (500 g)
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 1 red or yellow bell pepper, chopped
• 2 tbsp chili powder
• 1 tsp cumin
• ¾ tsp oregano
• ¼ red pepper flakes
• Salt and pepper to taste (¼ to ½ tsp each)
• 1 28-oz can tomatoes, chopped (796 mL)
• 1 19-oz can red kidney beans, drained and rinsed (540 mL)
• 1 19-oz can chickpeas, drained and rinsed (540 mL)

Steps

In a large heavy saucepan or Dutch oven, melt butter and cook garlic and onions on medium heat, until soft with a bit of golden color.

Add chicken and fry until no longer pink, about 8 minutes. Add carrot, celery, bell pepper, flavorings (chili powder, cumin, oregano, red pepper flakes), and salt and pepper. Stir to combine and cook for a minute or two.

Add tomatoes and kidney beans; bring to a boil. Reduce heat, cover, and simmer for 15 minutes.

Add chickpeas; simmer, uncovered, until sauce is thickened, about 15 minutes.