Winter in Florida means there is an abundance of citrus fruits. There are great ways to add a little zest or juice to your dishes to brighten the color and flavor. This citrus chili dish is a perfect example.
The twist in this recipe is the broth which includes a variety of peak season citrus juices (lime, orange and lemon). Garbanzo beans (chick peas) replace the more traditional chili beans. I am almost hesitant to call it chili because it is brothy and light, not heavy. The addition of crumbled feta and minced parsley add a pop of color and a hint of saltiness.
A beautiful, so easy, so delicious chili reflecting the elements of a warmer winter climate.
Citrus Chicken Chili
Recipe adapted from Bush Beans
2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 medium green bell pepper, chopped
2 teaspoons dried leaf oregano
1 tablespoon chili powder
1 teaspoon cumin
1(16-ounce) can diced tomatoes, undrained
2 tablespoons lemon juice
2 tablespoons lime juice
2 tablespoons orange juice
1 pound chicken, cooked and shredded
4 cups chicken stock
2- 16 -ounce cans garbanzo beans, drained
1/4 cup crumbled feta cheese
3 tablespoons fresh parsley, chopped fine.
Salt and pepper to taste
Heat oil in a 4-quart saucepan over medium heat. Add onion, garlic, green pepper, oregano, cumin and chili powder. Cook 3-4 minutes until vegetables are soft.
Add tomatoes, citrus juices, chicken, stock and beans. Lower heat; simmer 20-25 minutes.
Serve topped with feta cheese and parsley.