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One Pot Greek Chicken Chili (A Seriously Good Twist on a Classic)
You know that feeling? The one where you’re craving something cozy and hearty, but the idea of making the same old, same old chili again feels… well, a little blah. I was so there last week.
I stood in my kitchen, staring into the pantry, wanting comfort food but needing something new. Something with a bit of a spark.
And then it hit me. What if chili could be bright? And fresh? What if we took all the comforting parts of chili and gave it a sunny, Mediterranean vacation?
That little thought experiment led to this. One pot, a handful of incredible Greek-inspired ingredients, and a chili that will genuinely surprise you in the best way possible. It’s got that cozy, feel-good vibe, but with flavors that pop.
Trust me, this is the dinner rut buster you’ve been looking for.
What You’ll Need
This list might look a little long, but it all comes together so fast. Most of it is just measuring and dumping, which is my favorite kind of cooking.
- Olive Oil: 2 tablespoons. The good stuff if you have it.
- Yellow Onion: 1 large, chopped.
- Bell Pepper: 1 red, chopped.
- Garlic: 4 cloves, minced. Don’t be shy with the garlic.
- Ground Chicken: 1.5 pounds. You could also use turkey.
- Dried Oregano: 2 teaspoons.
- Dried Dill: 1 teaspoon. This is a key flavor!
- Cumin: 1 teaspoon.
- Salt: 1 teaspoon, plus more to taste.
- Black Pepper: ½ teaspoon.
- Chicken Broth: 4 cups. Low sodium is a good call so you can control the saltiness.
- Cannellini Beans: Two 15-ounce cans, rinsed and drained.
- Diced Tomatoes: One 15-ounce can, undrained.
- Fresh Lemon Juice: From 1 large lemon (about 3-4 tablespoons).
- Fresh Dill: ¼ cup, chopped (for finishing).
- Feta Cheese: ½ cup, crumbled (for topping).
- Kalamata Olives: ½ cup, chopped (for topping).
Pro Tips
I’ve made this a few times now, and I’ve learned a couple of things the hard way so you don’t have to.
- Don’t Scorch Your Spices: When you add the dried oregano, dill, and cumin, stir them for just 30-60 seconds before adding the broth. This wakes them up and makes them way more flavorful, but any longer and they can burn and get bitter.
- The Fresh Finish is Everything: The fresh lemon juice and fresh dill at the end are not optional. They completely transform the dish from a good, savory chili into something bright, fresh, and distinctly Greek. Don’t skip this.
- Let it Rest: If you have the patience, let the chili sit for about 10 minutes off the heat before you serve it. It sounds weird, but it lets all those amazing flavors meld together even more. The taste gets deeper.
- Crumble Your Own Feta: Buy a block of feta in brine instead of the pre-crumbled stuff. It’s creamier, has way more flavor, and takes two seconds to crumble yourself. Game changer.
Tools Required
The beauty of this recipe is in its name. You really don’t need much.
- A large pot or Dutch oven
- A knife for chopping
- A cutting board
- A wooden spoon or spatula
- Measuring cups and spoons
The Full Instructions
Step 1:
Heat the olive oil in your large pot over medium-high heat. Once it’s shimmering a bit, add the chopped onion and red bell pepper. Cook them, stirring occasionally, for about 5-7 minutes until they start to soften up nicely.
Step 2:
Add the minced garlic and cook for just another minute until you can really smell it. You don’t want the garlic to brown, just to become fragrant.
Step 3:
Add the ground chicken to the pot. Break it up with your spoon and cook until it’s no longer pink. This should take about 6-8 minutes.
Step 4:
Drain off any excess fat if you need to. Now, sprinkle in the dried oregano, dried dill, cumin, salt, and black pepper. Stir everything constantly for about one minute to toast the spices and coat the chicken. Your kitchen should start smelling amazing right about now.
Step 5:
Pour in the chicken broth, the rinsed cannellini beans, and the can of diced tomatoes (with their juice). Stir it all together, scraping up any tasty browned bits from the bottom of the pot.
Step 6:
Bring the mixture to a boil, then reduce the heat to low. Let it simmer gently, uncovered, for at least 20-25 minutes. You want the flavors to come together and the chili to thicken up just a bit. If you have more time, letting it go for 45 minutes is even better.
Step 7:
Turn off the heat. Stir in the fresh lemon juice and the chopped fresh dill. Give it a taste and add more salt and pepper if you think it needs it.
Step 8:
Ladle the chili into bowls. Top it generously with the crumbled feta cheese and chopped Kalamata olives. Serve it up hot!
Nutritional Info, Swaps, and Pairings
Here’s a quick look at how this breaks down and how you can tweak it to fit your needs.
Approximate Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~450 kcal |
| Protein | ~38g |
| Carbohydrates | ~30g |
| Fat | ~20g |
*Note: These are estimates and can vary based on specific ingredients used.
Ingredient Swaps for Different Diets
| Dietary Need | Suggested Swap |
|---|---|
| Low-Carb / Keto | Omit the beans. Add chopped cauliflower or zucchini. |
| Dairy-Free | Skip the feta or use a dairy-free feta alternative. |
| Vegetarian | Swap chicken for two extra cans of beans or lentils. |
What to Serve it With
| Pairing Suggestion | Why It Works |
|---|---|
| Warm Pita Bread | Perfect for dipping and scooping. |
| A dollop of Tzatziki | Adds a cool, creamy, and garlicky finish. |
| A simple cucumber salad | Provides a crisp, refreshing contrast. |
Substitutions and Variations
This recipe is pretty flexible. Feel free to play around with it.
- Protein: Ground turkey works perfectly. You could even use shredded rotisserie chicken, just add it in with the broth and beans since it’s already cooked.
- Beans: Chickpeas (garbanzo beans) are a fantastic substitute for cannellini beans and fit the Mediterranean theme perfectly.
- Add Greens: Want to sneak in some more veggies? Stir in a few big handfuls of fresh spinach at the very end and let it wilt into the chili.
- Make it Spicy: If you like some heat, add a pinch of red pepper flakes along with the other dried spices.
Leftovers and Storage
This is one of those magical dishes that tastes even better the next day. The flavors really get a chance to settle in and deepen.
Just store any leftovers in an airtight container in the fridge. It’ll be good for up to 4 days.
You can also freeze it! Let the chili cool completely, then transfer it to freezer-safe bags or containers. It’ll keep for up to 3 months. Just thaw it in the fridge overnight and reheat it on the stove. I’d recommend adding the fresh toppings (feta, olives, fresh dill) after you reheat it.
Frequently Asked Questions
Q1. My chili seems a little thin. How can I thicken it?
Ans: The easiest way is to just let it simmer a little longer with the lid off. Evaporation will work its magic. If you’re in a hurry, you can take out about a cup of the chili (making sure you get some beans), mash it up with a fork until it’s pasty, and then stir it back into the pot. The starches from the beans will thicken it right up.
Q2. Can I make this in a slow cooker?
Ans: Absolutely. I would still brown the chicken with the veggies and spices on the stovetop first, as it builds a lot of flavor. Then, transfer everything to your slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. Stir in the fresh lemon juice and dill at the end, just like the original recipe.
Q3. Is this recipe good for meal prep?
Ans: It’s one of the best! You can make a big batch on Sunday and portion it out for lunches all week. I like to keep the toppings in separate little containers so they stay fresh and I can add them right before I eat.
Wrapping Up
So there you have it. A one-pot meal that’s comforting, a little bit different, and seriously delicious. It’s proof that you don’t need to get complicated to break out of a food rut.
Give it a try the next time you’re craving something warm and satisfying. I really think you’re going to love it.
And when you do make it, I’d love to hear how it went! Did you make any changes? Did you discover a new favorite topping? Drop a comment below and let me know.
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