One-Pot Greek Chicken Chili

By Lena AbrahamPublished: Mar 13, 2024

Approved by the Delish Test Kitchen

1 Rating

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chili in a bowl with chicken, tomatoes, and green onions

PHOTO: RACHEL VANNI; FOOD STYLING: ADRIENNE ANDERSON

Featuring tender pieces of dark meat chicken, creamy white beans, and tender veggies, this cozy Greek-inspired chili is the perfect filling-but-not-too-heavy dinner for those extra-chilly nights. Flavored with a bouquet of hearty herbs, this stew is easy to throw together in one pot for minimal mess and maximum flavor.

New to cubanelle peppers? Sometimes known as Cuban peppers or Italian frying peppers, these light yellow-green peppers have thin skin and a mild crunchy flesh that’s sweet with just the tiniest bit of heat. Most grocery stores carry cubanelles, but if you can’t find any, banana peppers or green bell peppers are the next best thing. Avoid yellow, orange, or red bell peppers as replacements—they’re much sweeter than cubanelles.

Tip: Keep your heat at a low simmer once your chicken has been added back to the pot to keep it from overcooking and taking on a chewy texture.

Kept in the refrigerator in an airtight container, this chili will last up to 4 days.

Did you try making this? Let us know how it went in the comments!

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Yields:: 6 serving(s)
Prep Time:: 15 mins
Total Time:: 45 mins
Cal/Serv:: 430

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 c.)
2
medium cubanelle peppers, seeds and ribs removed,chopped (about 2 c.)
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.
chopped fresh dill, divided
2
(15.5-oz.) cans low-sodium cannellini beans, drained, rinsed
Plain full-fat Greek yogurt and whole wheat pita chips, for serving

Directions

1. Step 1In 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. Step 2In same pot over medium heat, cook fennel and peppers, stirring, until softened, 4 to 6 minutes.
3. Step 3Reserve 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. Step 4Add 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. Step 5Divide chili among bowls. Top with a dollop of yogurt, remaining 1/4 c. dill, and reserved scallions. Serve with chips alongside.