Mediterranean Chili
on Jan 27, 2026
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A fresh twist on chili! Creamy chicken and white beans with sun-dried tomatoes, feta, lemon, and Mediterranean herbs.
Table of Contents
What Makes This Recipe Great
When you think of chili, your mind probably goes straight to heavy beef, kidney beans, and spicy peppers. But what if you want something lighter, brighter, and packed with the vibrant flavors of the Mediterranean?
This Mediterranean White Chicken Chili is the ultimate “fusion” comfort food. It swaps the heavy cumin and chili powder for fresh herbs, lemon, and salty feta, creating a protein-packed meal that feels indulgent yet remarkably healthy.
Ingredient Information
- Chicken Breast– chicken thighs can be used in this recipe
- Onion
- Garlic– be sure to measure with your heart
- Oil– avocado or extra virgin olive oil will work for this recipe
- Chicken Broth–
- Cannellini Beans– great northern beans can be used as a substitute
- Red Bell Peppers– I used red for this recipe but any color bell pepper can work
- Sun Dried Tomatoes– If your sun-dried tomatoes are packed in oil, pat them dry before chopping to keep the broth from getting too oily
- Dill– fresh dill can sometimes be hard to find, dried dill is perfect
- Oregano
- Salt– table salt or kosher salt will work
- Ground Pepper
- Basil– the best way to chop basil and mint is to pluck the leaves off the stem, lay them on top of each other, roll them and then chop them up.
- Mint
- Lemon– be sure to roll your lemon on the counter to ensure you get all the juices out when you squeeze
- Feta– if you find feta in a block in water you can crumble it up yourself with a fork
Step By Step
- Preheat large dutch oven or heavy bottom pot on medium-high heat and swirl oil to coat. Add garlic and onion, sauté for 3 minutes, stirring occasionally. Add dill, oregano, salt and pepper and cook for 30 seconds, stirring constantly.
- In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.
- Transfer to the pot along with chicken broth, remaining whole beans, bell pepper, sun dried tomato and chicken breasts. Cover, bring to a boil, reduce heat to low-medium and simmer for 20 minutes.
- Turn off the heat. Remove chicken and shred with 2 forks or meat claws. Return chicken to the pot along with lemon juice, basil, mint and yogurt.
- Stir and serve warm, topped with feta cheese. Serve with some pita chips if you like!
Frequently Asked Question
Can this be made in the crockpot or slow cooker?
- Making this Mediterranean Chicken Chili in the Slow Cooker is actually a brilliant move. The low-and-slow heat allows the chicken to become incredibly tender and lets the sun-dried tomatoes fully infuse the broth with their umami flavor.
Chili For Cold Winter Nights
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Mediterranean Chili
A fresh twist on chili! Creamy chicken and white beans with sun-dried tomatoes, feta, lemon, and Mediterranean herbs.
Ingredients
- 1.5 pounds boneless skinless chicken breasts, 3 medium-large
- 1 small onion, diced
- 2 large garlic cloves, minced
- 1 tablespoon oil, I use avocado oil
- 3 cups chicken broth, low sodium
- 2 x 15 ounces cans cannellini beans, drained and rinsed
- 2 cups chopped red bell pepper
- ¼ cup chopped sun dried tomatoes
- 1 teaspoon chopped dill
- ½ teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup chopped basil
- 1 tbsp chopped mint
- 1 lemon, juiced
- ½ cup feta
Instructions
- Preheat large dutch oven or heavy bottom pot on medium-high heat and swirl oil to coat. Add garlic and onion, sauté for 3 minutes, stirring occasionally. Add dill, oregano, salt and pepper and cook for 30 seconds, stirring constantly.
- In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.
- Transfer to the pot along with chicken broth, remaining whole beans, bell pepper, sun dried tomato and chicken breasts. Cover, bring to a boil, reduce heat to low-medium and simmer for 20 minutes.
- Turn off the heat. Remove chicken and shred with 2 forks or meat claws. Return chicken to the pot along with lemon juice, basil, mint and yogurt.
- Stir and serve warm, topped with feta cheese. Serve with some pita chips if you like!
Nutrition
Calories: 230kcal, Carbohydrates: 11g, Protein: 28g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 86mg, Sodium: 1106mg, Potassium: 772mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1692IU, Vitamin C: 78mg, Calcium: 95mg, Iron: 1mg
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