This Slow Cooked Chicken and Chickpea Chili is packed with both protein and punch!
|2 tbsp||(30 mL) Olive oil|
|1 tbsp||(15 mL) Butter|
|2||Onions, thinly sliced|
|2 tbsp||(30 mL) White wine vinegar|
|2 tbsp||(30 mL) Creole mustard|
|1 lb||(454 g) Maple Leaf Prime Naturally® Extra Lean Ground Chicken|
|1 tbsp||(15 mL) Tomato paste|
|2 tbsp||(30 mL) Chili powder|
|1 tsp||(5 mL) Crushed chili flakes|
|2 cups||(500 mL) Tomato puree|
|1 tsp||(15 mL) Worcestershire sauce|
|1||(540 mL/19 oz) Can chickpeas, drained|
|1 tbsp||(15 mL) Lemon juice|
|1 tsp||(5 mL) Lemon zest|
|Salt and pepper|
|4 cups||(1 L) Chopped fresh spinach|
|2 tbsp||tobasco sauce|
HEAT oil and butter in a large saucepan over medium heat. Add onions and cook, stirring for 10-15 minutes or until deep brown in colour. Add white wine vinegar and Creole mustard. Add chicken and cook, breaking up with the back of a wooden spoon or a whisk, for 10-12 minutes until evenly browned and cooked through. Stir in tomato paste and spices. Cook an additional minute. Add tomato puree, stirring to combine. Add Worcestershire, chickpeas, lemon juice, zest and thyme. Season with salt and pepper.
TRANSFER mixture to a slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. Stir in chopped spinach 15 minutes prior to serving.
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