One-Pot Greek Chicken Chili
This One-Pot Greek Chicken Chili is a hearty, flavorful dish that combines the richness of chicken, the zest of Greek spices, and the satisfying textures of beans and vegetables. It’s perfect for a cozy dinner or meal prep.
Ingredients
- 1 lb 450 g boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 can 15 oz diced tomatoes
- 1 can 15 oz white beans (cannellini or great northern), drained and rinsed
- 4 cups chicken broth
- 1/4 cup kalamata olives sliced (optional for extra Greek flavor)
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- Juice of 1 lemon
- Fresh parsley chopped (for garnish)
- Crumbled feta cheese for serving
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the chicken breasts and cook for 4–5 minutes per side until golden brown.
- Remove the chicken from the pot and set it aside.
- In the same pot, add the chopped onion, garlic, and red bell pepper.
- Sauté for 5 minutes, until the vegetables are soft and fragrant.
- Stir in the oregano, cumin, paprika, thyme, salt, and black pepper.
- Return the chicken to the pot and pour in the chicken broth and diced tomatoes.
- Bring the mixture to a boil, then reduce the heat and simmer for 20–25 minutes, until the chicken is fully cooked.
- Remove the chicken, shred it using two forks, and return it to the pot.
- Stir in the white beans, olives (if using), and lemon juice.
- Simmer for another 5 minutes to heat everything through.
- Ladle the chili into bowls. Garnish with fresh parsley and crumbled feta cheese.
Notes
- This recipe can be made in a slow cooker as well. Brown the chicken and sauté the veggies first, then cook everything on low for 6-8 hours or high for 3-4 hours.
- For a spicier chili, add red pepper flakes or chopped fresh chili peppers to the pot.
- You can substitute chicken with chickpeas or tofu for a vegetarian version.
- This chili stores well in the fridge for up to 4 days and freezes for up to 3 months.