Dinner Ideas

One-Pot Greek Chicken Chili

Name: One-Pot Greek Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (about 2 cups); 2 medium cubanelle peppers, seeds and ribs removed, finely chopped (about 2 cups); Freshly ground black pepper; 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 (28-oz.) can diced tomatoes; 2 c. low-sodium chicken broth; 1/2 c. coarsely chopped fresh dill, divided; 2 (15.5-oz.) cans low-sodium cannellini beans, drained, rinsed; Whole-milk plain Greek yogurt and whole-wheat pita chips, for serving

4 servings

servings

15 minutes

active time

45 minutes

total time

Start Cooking

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 (about 2 cups)

2 medium cubanelle peppers, seeds and ribs removed, finely chopped (about 2 cups)

Freshly ground black pepper

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 (28-oz.) can diced tomatoes

2 c. low-sodium chicken broth

1/2 c. coarsely chopped fresh dill, divided

2 (15.5-oz.) cans low-sodium cannellini beans, drained, rinsed

Whole-milk plain Greek yogurt and whole-wheat pita chips, for serving

Directions

In a large pot over medium heat, heat oil. Lightly season chicken with salt. Arrange chicken in an even layer, leaving a little space between each piece, and cook, stirring occasionally, until lightly golden, 5 to 7 minutes. (You may need to do this in batches.) Transfer to a large plate.

In same pot over medium heat, combine fennel and peppers; season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 6 minutes.

Reserve ¼ cup scallions. Add remaining scallions, oregano, rosemary, thyme, and red pepper flakes to pot and cook, stirring frequently, until fragrant, 1 to 2 minutes.

Add tomatoes, broth, ¼ cup dill, and chicken, stirring to incorporate. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cook, stirring occasionally, until slightly reduced, about 10 minutes. Stir in beans and bring to a simmer. Cook, stirring occasionally, until thickened, about 5 minutes more. Smash about one-quarter of beans by pressing them against side of pot with the back of a wooden spoon. (This will help thicken the broth.) Season with salt and pepper, if needed.

Divide chili among bowls. Top with a dollop of yogurt, remaining ¼ cup dill, and reserved scallions. Serve with chips alongside.

Nutrition

Serving Size

Calories

647

Total Fat

18 g

Saturated Fat

5 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

166 mg

Sodium

2124 mg

Total Carbohydrate

49 g

Dietary Fiber

18 g

Total Sugars

13 g

Protein

57 g