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Chicken, Red Pepper, Tomato, and Chickpea Chili

This is a hearty one-pot that’s a riff on traditional chili. Chock full of good-for-you ingredients and with just the right amount of heat, this is a fabulous new take on the classic. Chicken thighs are packed with flavor and always a great price-point at the market. The recipe suggests serving it over buttered couscous, but we opted for quinoa to keep on the health theme!

Chicken, Red Pepper, Tomato, and Chickpea Chili

8 boneless, skinless chicken thighs, trimmed and cut into thirds
½ cup all-purpose flour, seasoned with salt and pepper
4 tbs. olive oil
1 large red onion, halved and thinly sliced
2 garlic cloves, finely chopped
2 red peppers, sliced
1 tbs. tomato paste
14 oz. can chickpeas, rinsed and drained
14 oz. can chopped tomatoes (we used fire-roasted)
1¼ cups chicken stock
3 long red chilies, deseeded and finely chopped
1 tsp. Tabasco

Toss the chicken with the seasoned flour, shaking off any excess. Heat 2 tbs. of the oil in a large skillet over a medium heat and fry the chicken in batches until golden all over. Remove from the pan and set aside.

Add the remaining oil and add the onion, garlic, and red peppers. Cook for 5 minutes to soften, then stir in the tomato paste and cook for 1 minute. Add the chickpeas, tomatoes, stock, chilies, and Tabasco. Stir in the chicken and simmer for 30 minutes, stirring occasionally. (If getting too thick, put the lid on.)

Serve over buttery couscous and garnish with cilantro leaves.

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