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.
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.
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.
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.
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.
Finish and Serve: Taste and adjust seasoning if needed. Stir in the fresh cilantro. Serve hot in bowls, topped with crumbled feta cheese.
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