One-Pot Greek Chicken Chili

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

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

In 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.

In same pot over medium heat, cook fennel and peppers, stirring, until softened, 4 to 6 minutes.

Reserve 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.

Add 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.

Divide chili among bowls. Top with a dollop of yogurt, remaining 1/4 c. dill, and reserved scallions. Serve with chips alongside.

Nutrition

• Calories: 430
• Total Fat: 11 g
• Saturated Fat: 2 g
• Trans Fat: 0 g
• Cholesterol: 107 mg
• Sodium: 1342 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 12 g
• Total Sugars: 7 g
• Protein: 38 g