A well-stocked pantry ensures you’re never too far away from a filling and delicious meal, like this easy, healthy chicken chili. Canned tomatoes and black-eyed peas are freshened up with chicken, onions, and bell peppers, plus a handful of spices, for a quick chili with one secret ingredient: a few tablespoons of brine from a jar of pickled jalapeño peppers. It doesn’t make it spicy so much as perk everything up with an acidic counterpoint. And then you can pile on as many garnishes as you like, from cheese and avocado to sour cream and scallions. If you’re up for a little extra work, try our Jalapeño Cornbread Muffins recipe on the side.
Note: If you don’t have a jar of pickled jalapeños on hand, use 1 1/2 tablespoons distilled white vinegar in place of the brine.
Make ahead: This chili is great on the first day, but tastes even better if you make it ahead of time and gently reheat when it’s time to serve.
Reprinted from Now & Again by Julia Turshen with permission by Chronicle Books, 2018. Photography by David Loftus.
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