Dinner
One-Pot Greek Chicken Chili
Chicken thighs and cannellini beans simmer in a dill-scented tomato broth with fennel, Cubanelle peppers and herbs.
- Yield
- 4 to 6 servings
- Cuisine
- Greek-inspired
Serving ideas
Top with yogurt, reserved scallions and dill and serve with pita chips.
Ingredients
See the ingredient checklist
- 2 tbsp extra-virgin olive oil
- 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
- kosher salt
- 1 medium fennel bulb, trimmed and finely chopped, about 2 cups
- 2 medium Cubanelle peppers, seeded and finely chopped, about 2 cups
- ground black pepper
- 4 scallions, thinly sliced, divided
- 2 tsp dried oregano
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 1/2 tsp red pepper flakes
- 28 oz canned diced tomatoes
- 2 cups low-sodium chicken broth
- 1/2 cup chopped fresh dill, divided
- 31 oz canned cannellini beans, drained and rinsed
- plain whole-milk Greek yogurt
- whole-wheat pita chips
Before you cook
Brown the chicken in batches if needed to give the pieces room.
How to make One-Pot Greek Chicken Chili
-
Heat the oil over medium heat in a large pot. Salt the chicken and brown it in a single layer for 5 to 7 minutes, turning as it cooks. Transfer to a plate.
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Cook the fennel and peppers in the same pot for 4 to 6 minutes until softened, seasoning with salt and black pepper. Reserve 1/4 cup scallions. Add the rest with oregano, rosemary, thyme and pepper flakes and cook 1 to 2 minutes.
-
Stir in the tomatoes, broth, 1/4 cup dill and the chicken. Bring to a boil, then reduce to a simmer and cook about 10 minutes.
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Add the beans and simmer another 5 minutes. Crush about a quarter of the beans against the pot to thicken the chili and adjust the seasoning.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
One-Pot Greek Chicken Chili
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Ingredients
2 tbsp extra-virgin olive oil- 1 ½ lb boneless skinless chicken thighs, cut into 1-inch pieces
- kosher salt
- 1 medium fennel bulb, trimmed and finely chopped about 2 cups
- 2 medium Cubanelle peppers, seeded and finely chopped about 2 cups
- ground black pepper
- 4 scallions, thinly sliced, divided
- 2 tsp dried oregano
- 2 tsp dried rosemary
- 2 tsp dried thyme
- ½ tsp red pepper flakes
- 28 oz canned diced tomatoes
- 2 cups low-sodium chicken broth
- ½ cup chopped fresh dill, divided
- 31 oz canned cannellini beans, drained and rinsed
- plain whole-milk Greek yogurt
- whole-wheat pita chips
Instructions
- Heat the oil over medium heat in a large pot. Salt the chicken and brown it in a single layer for 5 to 7 minutes, turning as it cooks. Transfer to a plate.
- Cook the fennel and peppers in the same pot for 4 to 6 minutes until softened, seasoning with salt and black pepper. Reserve 1/4 cup scallions. Add the rest with oregano, rosemary, thyme and pepper flakes and cook 1 to 2 minutes.
- Stir in the tomatoes, broth, 1/4 cup dill and the chicken. Bring to a boil, then reduce to a simmer and cook about 10 minutes.
- Add the beans and simmer another 5 minutes. Crush about a quarter of the beans against the pot to thicken the chili and adjust the seasoning.
Notes
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