Chunky Chicken Chili

If you love chili but want something lighter than the usual ground beef heavy-hitter, this chicken version hits the spot. Bite-sized chicken breast gets browned with onions and garlic, then simmers with canned tomatoes, fresh salsa, chickpeas, and a brothy base that’s warming without being heavy.

Carrots, celery, and bell pepper add crunch and color, while cumin and chili powder bring the familiar warmth you expect from a good bowl of chili.

It’s the kind of pot you can throw together on a Sunday and eat off of all week. Tastes even better reheated.

Pro Tips

• Soak the chickpeas overnight so they cook through evenly during the simmer. Canned chickpeas work in a pinch if you’re short on time.
• Use a chunky fresh tomato salsa for extra texture and brightness in the broth.
• Add chili powder gradually and taste as you go. You can always add more heat but you can’t take it back.
• Top each bowl with sour cream, shredded cheese, or a handful of crushed tortilla chips.