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
Instructions
- 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.
Nutrition
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.