Spring Chicken Chili

 

You’ll be feeling like a spring chicken yourself after you try a bowl of this chicken chili, a lighter version of the classic comfort food. The spiciness here comes from layers of flavour that create delicious heat rather than just scorching the taste buds.

 

Spring Chicken Chili

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By The Grateful Plate Serves: 4
Prep Time: 10 mins Cooking Time: 20 mins

You’ll be feeling like a spring chicken yourself after you try a bowl of this chicken chili, a lighter version of the classic comfort food. The spiciness here comes from layers of flavour that create delicious heat rather than just scorching the taste buds.

Ingredients

  • 2 Tbsp olive oil, divided
  • 1 lb ground organic chicken or turkey
  • 2 tsp chile powder
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/8 tsp cayenne pepper (optional)
  • 1 large yellow onion, chopped
  • 2 stalks celery, chopped
  • 1 pickled (or fresh) jalapeno pepper, minced
  • 4 cloves garlic, minced
  • 2 cups low-sodium chicken or vegetable broth
  • 1 15 oz can of 6 bean medley, drained and rinsed
  • 500 ml jar of salsa, mild-medium heat
  • 3 cups fresh spinach leaves

Instructions

1

In a large pot on medium-high, heat 1 tbsp olive oil. Add chicken, chile powder, oregano, cumin, salt and cayenne and cook, stirring constantly and breaking up the meat with a wooden spoon until no longer pink. With a slotted spoon, remove the chicken mixture to a bowl and set aside.

2

In the same pot where you cooked the chicken, add the other tbsp of oil. Saute onion, celery, jalapeño and garlic for a few minutes, stirring constantly, until onions and celery begin to soften.

3

Return chicken mixture to the pot. Add broth, beans and salsa. Bring the chile to a gentle simmer, stirring occasionally, and cook until heated through. Toss spinach leaves in and stir just until the spinach has wilted. Serve immediately. Store leftovers in the refrigerator.

 

Spring Chickpea Flatbread with Asparagus and Sweet Peas

 

Chickpea flatbread is incredibly easy to prepare and an blank canvas for flavours and toppings!  This one is an ode to spring with the addition of asparagus and sweet peas.  Enjoy it as a quick grab and go snack or pair it with a side salad of delicious leafy greens for a light meal.

 

Spring Chickpea Flatbread with Asparagus and Sweet Peas

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By The Grateful Plate Serves: 6-8
Prep Time: 4 hours resting time Cooking Time: 18 mins

Chickpea flatbread is incredibly easy to prepare and an blank canvas for flavours and toppings!  This one is an ode to spring with the addition of asparagus and sweet peas. 

Ingredients

  • 1 cup chickpea flour
  • 1 cup + 2 tbsp room temperature water
  • 1/2 tsp fine sea salt
  • 1/4 tsp onion powder
  • 1 tbsp nutritional yeast
  • 3 tbsp olive oil, divided
  • 6-7 asparagus spears, cleaned and broken in half
  • 1/4 cup fresh or frozen sweet peas
  • 2 tsp coconut oil
  • sprinkle of maldon sea salt for garnish

Instructions

1

In a medium sized bowl mix the chickpea flour, water and salt; cover and set aside for at least 4 hours (you can use this immediately but the longer it sits the better the flavour).

2

When ready to bake preheat oven to 375 degrees.

3

Into the chickpea mixture stir in 2 tbsp of the olive oil, onion powder and nutritional yeast.

4

Place a 9 or 10" cast iron skillet in the oven for about 3-5 minutes to heat up. Remove from the oven, add the coconut oil and swirl it around until it coats the bottom.

5

Pour the chickpea mixture into the skillet and sprinkle around the asparagus and peas. Bake for 18-20 minutes until mixture feels slightly firm in the center. It will firm more as it cools.

6

Once out of the oven brush the warm bread with the remaining olive oil and sprinkle with the maldon salt. Serve immediately.

Notes

A cast iron skillet yields amazing results but use any oven safe skillet or baking dish!