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
Like this recipe? Rate and comment below!