With Jane Ward
I love chili on a cold night because a typical beef chili possesses stick-to-the-ribs richness that will fuel the body and warm it right up. Both economical and easy, a large pot of chili makes for a filling and no-fuss winter meal. But beef chuck and ground beef can be very high in fat, something you may want to cut back on after the excesses of holiday dining. After a couple of months’ worth of basted turkeys, roasts, and butter in every kind of holiday cookie, our waistlines may be crying “Uncle!”
With a couple of tweaks – substituting chicken for beef, adding richness with protein packed chickpeas instead of animal fat – you can keep hearty and satisfying chili on your weekly menu roster without guilt. This Chicken and Chickpea Chili has so much flavor added through spices, chipotle chiles, and fresh orange juice that you won’t feel like you are sacrificing anything at all.
I love using the more nutty and toothsome dried beans instead of canned in chili. It requires a bit of extra planning but nothing too strenuous. Soak one cup of the dried beans for at least eight hours or overnight in a big pot or bowl of cold water. Once soaked, turn the contents of bowl (beans and remaining water) into a large saucepan or stockpot. Add more cold water to cover the beans by about an inch or two, along with a teaspoon of salt and a half-teaspoon of baking soda. Bring the beans to a boil and then maintain a steady gentle boil until they are tender. Cook until nicely tender but not mushy, about 30 to 40 minutes. Drain and let cool, and your chickpeas are recipe ready.
This video was filmed in the Doyon's Kitchen & Appliance Showroom at the Doyon's location in Gloucester, MA. You can obtain more information at their web site; www.doyonsappliance.com
