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Greek Chicken Chili with Oregano

I wanted to have a chicken chili recipe I can make besides our family's beef version. Chicken and oregano are two ingredients that marry well in our Greek stews and soups. My garden is my  inspiration for many of my dishes, and Greek oregano is always growing there.

Course Main Course
Cuisine California Greek
Keyword chili
Servings 6 servings
Author Mary Papoulias-Platis

Ingredients

  • 1 tablespoon olive oil
  • 2 chicken breasts, cut into 1-inch cubes
  • 1 red pepper, diced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon smoked paprika
  • 2 15-19 oz. can Cannellini beans or white navy beans
  • 1 28 oz. can whole tomatoes
  • 1 6 oz. can tomato sauce
  • 3/4 cup water
  • 2-3 springs fresh oregano
  • 1 bay leaf
  • 1 1/2 teaspoon salt
  • 1/4-1/2 teaspoon pepper
  • 1/2 cup crumbled fresh feta cheese for topping
  • 1/4 cup assorted olives, sliced in half for topping

Instructions

  1. In a large Dutch oven add 1 tablespoon of olive oil and over high heat,add the chicken, red pepper, onion,  and garlic and cook until chicken is brown and pan juices are evaporated, around 15 minutes. 

  2. Add the cumin, dried oregano, red pepper flakes and smoked paprika and cook for 1 minute.

  3. Stir in the canned tomatoes, tomato sauce, water, fresh oregano,salt, pepper and bay leaf. 

  4. Drain the liquid from the beans into the chili mixture. Set the beans aside.

  5. Bring the chili to a boil, and reduce the heat to low. Simmer for 45 minutes, stirring occasionally.

  6. Add the reserved beans. Cover and simmer for 15 minutes. Discard bay leaf before serving.

  7. Before serving, top with crumbled feta cheese and sliced olives.