This year I’m serving-up this easy to prepare and delicious Greek Chicken Chili, seasoned with oregano, lemon and of course topped with crumbled feta and Greek yogurt. Chili powder and chopped jalapeños lend a hand to spice things up, and chunks of Greek Yogurt Marinated Chicken along with slices of Loukaniko help bring it to the Mediterranean.
Imagine the flavors of a traditional Greek chicken dinner (lemon, garlic, oregano) married with the spices of traditional, spicy chili and you have yourself Greek Chicken Chili.
Flavorful and really simple to prepare I strongly recommend you consider adding this lemony and healthy dish to your game-day playbook. This tasty chili may just steal some attention away from the commercials.
Oh! I almost forgot: Let’s go PATS! :)
2 (14.5 ounce) cans white beans
1-tablespoon olive oil
1 large onion, chopped
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
2-tablespoons chopped canned jalapeño (more depending on how hot you like it)
1-tablespoon ground cumin
1-teaspoon ground coriander
1-teaspoon ground chili powder
1-tablespoon dried oregano
1-teaspoon dried lemon pepper
2 cups low-sodium chicken stock
½ cup white wine
1 lemon, juiced
2 cups chopped cooked Greek Yogurt Marinated Chicken, or 1 rotisserie chicken, shredded
1 cup sliced and halved Loukaniko (or your favorite spicy sausage) (Loukaniko is a Greek sausage flavored with orange peel, fennel seed and other dried herbs.)
¼ cup chopped cilantro leaves
Crumbled Feta cheese
Shredded jack and cheddar cheese
Lemons and limes (juice)
Drain and rinse the canned white beans. Mash the contents of one can with a potato masher, or chop in a mini-food processor. Set the beans aside.
Heat the olive oil over medium heat in a large Dutch or French oven. Add the onions and garlic and sauté until soft.
Season with salt and pepper to taste. Add all the spices and the chopped canned jalepeno. Sauté for about one more minute. Stir in the chicken stock, white wine and lemon juice and stir to combine and bring to a simmer. Stir in the mashed beans and whole beans, chopped chicken, and Loukaniko and simmer for another 20 – 30 minutes. Serve with your favorite toppings.
Note: This can easily be prepared in a slow cooker. After sautéing the onions and garlic in a sauté pan, simply add all the ingredients (minus the toppings of course!) to your slow cooker. Slow cook on high for 3 to 4 hours, or on low for 5 to 6 hours.
©2015 by Alexandra Salidas Roll, Figs & Feta, LLC.
Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!