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Greek Chicken Chili

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Greek Chicken Chili

Add tomatoes, broth, 1/4 c. dill, and chicken. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 10 minutes. Stir in beans and simmer, stirring occasionally, until warmed through, about 5 minutes. Smash about one-quarter of beans by pressing them against side of pot with the back of a wooden spoon.

Ingredients :

  • 2 Tbsp. extra-virgin olive oil
  • 1 1/2 lb. boneless, skinless chicken thighs, cut into 1" pieces
  • Kosher salt
  • 1 medium fennel bulb, fronds removed, ends trimmed, cored, finely chopped
  • 2 medium cubanelle peppers, seeds and ribs removed,chopped
  • 4 scallions, thinly sliced, divided
  • 2 tsp. dried oregano
  • 2 tsp. dried rosemary
  • 2 tsp. dried thyme
  • 1/2 tsp. crushed red pepper flakes
  • 1 can diced tomatoes
  • 2 cups low-sodium chicken broth
  • 1/2 cup chopped fresh dill, divided
  • 2 cans low-sodium cannellini beans, drained, rinsed
  • Plain full-fat Greek yogurt and whole wheat pita chips, for serving

Directions :

  1. In a large pot over medium heat, heat oil. Add chicken in an even layer, leaving a little space between each piece, and cook, stirring occasionally, until lightly golden, 5 to 7 minutes. Season chicken with salt and transfer to a large plate.
  2. In same pot over medium heat, cook fennel and peppers, stirring, until softened, 4 to 6 minutes.
  3. Reserve 1/4 c. scallions. Add remaining scallions, oregano, rosemary, thyme, and crushed red pepper flakes to pot and cook, stirring frequently, until fragrant, 1 to 2 minutes.
  4. Add tomatoes, broth, 1/4 c. dill, and chicken. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 10 minutes. Stir in beans and simmer, stirring occasionally, until warmed through, about 5 minutes. Smash about one-quarter of beans by pressing them against side of pot with the back of a wooden spoon.
  5. Divide chili among bowls. Top with a dollop of yogurt, remaining 1/4 c. dill, and reserved scallions. Serve with chips alongside.
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