Chicken Chipotle Chickpea chili

By barbsjustagirl

Blue Jean Chef

Ingredients

• 2 cups dried chickpeas
• 1 to 2 tablespoon vegetable oil
• 3 pounds chicken, breast or thigh or a combination of the two, cut into bite-sized pieces
• 1 yellow onions, chopped
• 2 ribs celery, chopped
• 2 large carrots, chopped
• 3 bell peppers (red, green, yellow, orange or a combo), chopped
• 3 large cloves garlic, minced
• 2 to 3 chipotle chilies in adobo sauce, chopped
• 1 teaspoon dried ground cumin
• 1/2 teaspoon smoked paprika
• 1 tablespoon chili powder
• 1 tablespoon salt
• 1 (28 ounce) can tomatoes
• 2 cups chicken stock
• 2 tablespoons cornmeal
• 1/4 cup fresh cilantro, chopped(or parsley)

Details

Adapted from bluejeanchef.com

Preparation

Step 1

1. Place the chickpeas in the pressure cooker and add water to cover the beans by one inch. Pressure cook on HIGH for 5 minutes. Let the pressure drop NATURALLY and carefully remove the lid. Drain the chickpeas and set aside.
2. Pre-heat the pressure cooker using the BROWN setting.
3. Add the olive oil and brown the chicken pieces in batches. Set the browned meat aside and reserve. Add the onion, celery, carrot, peppers and garlic to the pressure cooker or skillet and cook together over medium heat until tender. Add the chipotle chilies, dried cumin, smoked paprika, chili powder and salt and stir well to coat all the vegetables in the spices. Return the chicken and the chickpeas to the pressure cooker, stir well and add the tomatoes and chicken stock. Lock the lid in place.
4. Pressure cook on HIGH for 25 minutes.
5. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. In a small bowl, mix the cornmeal with about ¼ cup of the liquid from the chili. Stir this mixture into the chili while the chili is still hot and bubbling.
6. Season again with salt to taste and stir in the fresh cilantro.