Chicken and Black-Eyed Pea Chili

Name: Chicken and Black-Eyed Pea Chili
Prep time: 30 min
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 1/2 pounds boneless, skinless chicken breasts and/or thighs, cut into bite-size pieces; 2 teaspoons kosher salt; 1 large red onion, finely diced; 2 bell peppers (whatever color you like), stemmed, seeded, and finely diced; 4 garlic cloves, minced; 1 tablespoon ground cumin; 1 tablespoon red chile powder; 1 tablespoon dried oregano; 1 28-oz can whole peeled tomatoes; 1 (15 1/2-ounce) can black-eyed peas; 3 tablespoons pickling liquid from jar of pickled jalapeño chiles, or 1 1/2 tablespoons distilled white vinegar; optional: hot sauce, sour cream, grated cheddar cheese, sliced avocado, cilantro, pickled jalapeño chiles, and sliced scallions for serving

Healthy Chili Powder Cumin Oregano Black-Eyed Peas Chicken Bell Peppers Garlic Jalapeño Pepper Onions Tomatoes Dinner Make Ahead Chili Easy

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4 servings Easy

Total: 1 hr 30 min Active: 30 min

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Ingredients (13)

2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken breasts and/or thighs, cut into bite-size pieces
2 teaspoons kosher salt
1 large red onion, finely diced
2 bell peppers (whatever color you like), stemmed, seeded, and finely diced
4 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon red chile powder
1 tablespoon dried oregano
1 28-oz can whole peeled tomatoes
1 (15 1/2-ounce) can black-eyed peas
3 tablespoons pickling liquid from jar of pickled jalapeño chiles, or 1 1/2 tablespoons distilled white vinegar
optional: hot sauce, sour cream, grated cheddar cheese, sliced avocado, cilantro, pickled jalapeño chiles, and sliced scallions for serving

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Nutritional Information

Calories606
Fat37.03g
Saturated fat8.99g
Trans fat0.14g
Carbs33.33g
Fiber10.95g
Sugar9.59g
Protein36.78g
Cholesterol166.7mg
Sodium1382.19mg
Nutritional Analysis per serving (4 servings) Powered by

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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.

from: Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers by Julia Turshen

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Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers

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Tips for Chicken

Tip

How to Store Chicken

Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.

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Next: How to Freeze Chicken

Tip

How to Freeze Chicken

While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.

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Next: How to Thaw Chicken

Tip

How to Thaw Chicken

You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).

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Next: How to Store Chicken

Instructions

1In a large, heavy pot heated over medium-high heat, warm the olive oil. Add the chicken in a single layer, working in batches if necessary, and sprinkle with 1 teaspoon of the salt (divide the salt between the batches if necessary). Cook, stirring now and then, until browned all over, about 15 minutes. Add the onion, bell peppers, garlic, cumin, chile powder, and oregano and cook, stirring now and then, until the vegetables begin to soften and brown in spots, about 10 minutes. Add the tomatoes with their juice, the black-eyed peas with their liquid, and the remaining 1 teaspoon salt. Bring the mixture to a boil and then immediately lower the heat to a gentle simmer.
2Cover with the lid slightly ajar to let some steam escape. Cook, stirring now and then and breaking up the tomatoes as you stir, until all of the flavors have melded and the chicken is very tender, about 1 hour. (If you’re using thighs, the meat will begin to shred.) Add the pickled jalapeño liquid, then taste the chili and add more jalapeño liquid and/or salt if needed. (If you can, let the chili cool down, then cover and refrigerate it overnight and reheat it the next day. The flavor will be even better.)
3If using, set out the hot sauce, sour cream, cheddar cheese, avocado, cilantro, pickled jalapeños, and scallions. Serve the chili piping hot.