Greek Chicken Chili is a Mediterranean-inspired twist on classic chili, made with tender chicken breast, chickpeas, sweet red bell pepper, zucchini, and sun-dried tomatoes simmered in a rich tomato sauce. Topped with tangy feta and a handful of fresh herbs, this one-pot chili hits all the right notes—rich, cozy, and just a little bit bright. It’s quick (on the table in 45 minutes!), hearty enough to satisfy, and exactly the kind of simple, feel-good meal you’ll want to have on repeat. Weeknight-friendly, meal prep–ready, and always a crowd-pleaser.
Ingredients in this Greek-Style Chicken Chili
This easy Greek-inspired chili comes together with a handful of pantry staples and a few fresh, flavour-packed ingredients. Here’s what you’ll need:
- Chicken breast – Lean, tender, and cut into bite-sized pieces. Organic and sustainably raised if you can because it really does make a difference.
- Chickpeas – Hearty and fibre-rich, they add great texture and keep things filling. If you’ve got white beans or butter beans in the cupboard, they’ll work just fine too.
- Zucchini and red bell pepper – For a bit of natural sweetness, colour, and a nice boost of veggie goodness.
- Sun-dried tomatoes – Rich, savoury, and full of umami. Just a little goes a long way.
- Red onions and garlic – The aromatic base that sets the stage for all those layers of flavour.
- Spices – A bold little trio of chili spice (or chili powder), cumin, and oregano brings warmth and a Mediterranean feel.
- Canned tomatoes and broth – These form the heart of the chili—rich, comforting, and just saucy enough.
- Brown sugar (muscovado) – Just a touch to soften the acidity of the tomatoes and round everything out.
- Fresh cilantro and feta – A bright, creamy finishing touch. If cilantro isn’t your thing, flat-leaf parsley works beautifully too.
Tip: If you like a little heat, toss in a pinch of cayenne or red pepper flakes—it’s an easy way to dial things up without overpowering the dish.
How to Make Chicken Chili in 3 Easy Steps
This chili keeps things wonderfully simple—just one pot, a few easy steps, and all the bold, cozy flavours you’re craving. Here’s how it comes together:
1. Cook the chicken and veggies
Start by browning the chicken in a Dutch Oven or heavy-based pot with a bit of olive oil. Once it’s golden, toss in the chopped veggies and garlic. Let everything cook down until it’s soft and starting to smell amazing.
2. Add the flavour and let it simmer
Stir in the sun-dried tomatoes, spices, canned tomatoes, broth, chickpeas, and just a little brown sugar to round it all out. Season to taste, then let it simmer gently while the flavours get to know each other.
3. Finish it off and serve
Stir in a handful of fresh herbs, spoon it into bowls, and top with crumbled feta. That’s it—easy, hearty, and full of flavour. Dinner’s done.
You’ll find the full ingredient list and detailed instructions in the printable recipe card below.
Why You’ll Love This Greek Chili
There’s so much to love about this Greek Chili recipe—it’s a fresh, feel-good twist on classic comfort food, perfect for easy weeknight cooking and packed with bold Mediterranean flavour.
- A new take on comfort food: bold spices, wholesome ingredients, and a vibrant Mediterranean vibe.
- Ready in under 45 minutes: ideal for those busy weeknights when time is short but you still want something delicious.
- One pot, minimal cleanup: because simple is always better.
- Protein-rich and naturally healthy: satisfying and well-balanced.
- Great for leftovers or meal prep: the flavours only get better by the next day.
If you enjoy meals with a Greek flair that are simple, flavour-packed, and full of feel-good ingredients, here are a few more recipes to try:
- Greek Chicken Skillet with Tomatoes, Feta & Olives – A one-pan dish with juicy chicken, tomatoes, olives, and creamy feta.
- Shrimp Saganaki – Greek Shrimp with Tomatoes and Feta – Tender shrimp in a rich tomato sauce with melted feta—quick, light, and full of flavour.
- Baked Feta and Tomatoes with Gnocchi – Creamy feta, roasted tomatoes, and soft gnocchi baked together for an easy, comforting meal.
- Greek Skillet Potatoes – Crispy potatoes tossed with lemon, herbs, and feta—perfect as a side or simple main.
Greek Chili with Chicken, Chickpeas & Feta
Greek Chili is a Mediterranean-inspired chili made with chicken, chickpeas, bell pepper, zucchini, and sun-dried tomatoes in a rich tomato sauce—flavourful, hearty, and ready in 45 minutes.
Ingredients
- 2 tablespoons olive oil
- 750 g chicken breast fillets, cut into 2.5-3 cm cubes (about 3 medium)
- 2 small red onions (or 1 large), finely chopped
- 1 medium zucchini, diced
- 1 small red bell pepper, diced
- 2 cloves garlic, minced
- 50 g sun-dried tomatoes in oil, drained and finely chopped
- 2 tablespoons chili con carne spice mix (or 1 tablespoon chili powder)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 x 400 g cans diced or crushed tomatoes
- 125–250 ml chicken broth, depending on desired chili thickness
- 1 x 400 g can chickpeas, drained and rinsed
- 1 teaspoon brown sugar muscovado
- Sea salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh cilantro
- 50 g crumbled feta cheese, for garnish
Method
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Brown the Chicken: Heat the olive oil in a large pot over medium heat. Add the cubed chicken and cook for about 4 minutes, stirring occasionally, until lightly browned but not fully cooked through.
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Sauté the Vegetables: Add the chopped red onions, zucchini, red bell pepper, and garlic. Sauté for 3–4 minutes, until the vegetables just begin to soften.
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Add the Flavor Base: Stir in the sun-dried tomatoes, chili con carne spice mix (or chili powder), cumin, and oregano. Cook for another minute, stirring to release the flavours.
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Simmer the Chili: Pour in the diced tomatoes, broth (or water), chickpeas, and add the brown sugar. Season with salt and pepper. Bring everything to a boil, then reduce the heat to low. Cover and let simmer for about 15 minutes, until the chicken is fully cooked and the flavours have melded.
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Finish and Serve: Taste and adjust seasoning if needed. Stir in the fresh cilantro. Serve hot in bowls, topped with crumbled feta cheese.
Notes
- Use a chili powder you love: Quality really matters here. Choose a chili powder or spice blend that suits your taste—I like the Chili Con Carne mix from Spice Bar (unpaid mention), but feel free to adjust the seasoning to make it your own.
- How do I store leftovers? Let the chili cool completely, then store it in an airtight container in the fridge for up to 4 days. It reheats beautifully—just warm it gently on the stovetop or in the microwave.
- What goes well with Greek Chili? Crusty bread, warm pita, a simple green salad, or a fresh cucumber salad all make great sides. You could also spoon it over rice or couscous for something a little extra.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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