Name: One-Pot Greek Chicken Chili
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Greek
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)

Description

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)

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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.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: Greek

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 4g
Sodium: 650mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 7g
Protein: 30g
Cholesterol: 60mg