Black-Eyed Pea Chicken Chili
Black-Eyed Pea Chicken chili is a deliciously fast and healthy dinner recipe with a surprising Tex-Mex flair thanks to warm spices, avocado, and lime.
Servings: 8 servings
Calories: 342kcal
Ingredients
- 2 pounds boneless skinless, chicken thighs cut into bite-sized pieces
- 1 large onion chopped
- 3 cloves garlic minced
- 1 teaspoon ground coriander
- 2 teaspoons roasted ground cumin
- 4 cups chicken broth
- 1 small can fire-roasted chiles
- 2 cans black-eyed peas drained
- 2 cups frozen spinach
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons butter
- 2 teaspoons fresh lime juice
- Avocado for garnish (optional)
- Sour Cream for garnish (optional)
Instructions
- In a large stockpot, cook the chicken in the olive oil over medium/high heat until almost browned (approximately 5 minutes).
- Add the onion and garlic and cook an additional 3-4 minutes, stirring occasionally.
- Stir in the spices, salt, and pepper, fire-roasted chiles, black-eyed peas, chicken stock, and spinach. Stir well.
- Bring the chili to a simmer and cook, uncovered for 15-20 minutes.
- Right before serving, add the butter, and lime juice.
- Spoon the chili into bowls and garnish with lime wedges, avocado, and sour cream if desired.
Notes
Store well in an air-tight freezer container for up to 6 months.
Nutrition
Serving: 1½ cups | Calories: 342kcal | Carbohydrates: 17g | Protein: 35g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Cholesterol: 149mg | Sodium: 1266mg | Fiber: 7g | Sugar: 4g