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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
Brown the chicken in batches if needed to give the pieces room.
Adapted from Lena Abraham, Delish.
