Admiral's Table

When the weather turns chilly, there’s nothing like a warm, hearty bowl of comfort food — and this Indian Chicken Chili with Garbanzo Beans and Spinach delivers just that. It’s rich, spicy, and deeply satisfying, like your favorite American chili but with an aromatic twist of curry spices, garlic, and ginger. Tender chicken, chickpeas, and wilted spinach simmer together in one pot, making it as easy to cook as it is comforting to eat — perfect for cozy nights when you want something bold, flavorful, and soul-warming!

Indian Chicken Chili with Spinach

Servings: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour


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Ingredients

1 ½ lbs (680 g) ground chicken
2 tbsp oil or ghee
1 large onion, diced
4 garlic cloves, minced
1-inch piece of ginger, grated
2 green chilies, minced (optional for extra heat)
1 red bell pepper, diced
1 can (15 oz / 425 g) garbanzo beans, drained and rinsed
1 can (14 oz / 400 g) crushed or diced tomatoes
1 cup (240 ml) chicken broth or water
3 cups fresh spinach, roughly chopped
Salt and pepper, to taste
1 tsp cumin seeds
1 tsp turmeric powder
1 tbsp coriander powder
1 tsp chili powder (adjust to taste)
1 ½ tsp garam masala
1 tsp smoked paprika
1 tsp ground cumin


Optional Garnishes

Fresh cilantro, chopped
Lime wedges
Yogurt or sour cream for topping



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Instructions

1. Build the Flavor Base

Heat oil or ghee in a large pot over medium heat.
Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
Stir in the onions and sauté until golden brown.
Add garlic, ginger, and green chilies — cook for 1 minute until aromatic.

2. Cook the Chicken

Add turmeric, coriander, chili powder, paprika, and ground cumin.
Toss in the ground chicken and cook until lightly browned.

3. Simmer the Chili

Add the diced bell pepper, garbanzo beans, and tomatoes.
Pour in the chicken broth and bring to a gentle simmer.
Cook uncovered for 25–30 minutes, stirring occasionally, until the chili thickens and the chicken is tender.

4. Finish and Serve

Stir in the chopped spinach and garam masala.
Simmer for another 5 minutes until the spinach wilts.
Taste and adjust seasoning.

Ladle into bowls, top with yogurt or sour cream, sprinkle with cilantro, and add a squeeze of lime before serving.


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💡 Chef’s Notes

Substitute diced chicken if you prefer a texture closer to indian curry.

For a vegetarian version, swap the chicken for cauliflower or lentils.

Store leftovers up to 3 days — the flavors deepen overnight.

Pairs beautifully with naan, basmati rice, or crusty bread.



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🧂 Tags

#indianchili #chickenrecipes #comfortfood #spinachrecipes #admiralstable