We are chili lovers in this house. Its such a quick and easy meal to come together and I love when I can do everything in one pot. Perfect for a weeknight meal. I wanted to do a different style of chili, so I figured, why not Greek?! It came out with a great flavor, and the feta cheese on top is a must! I made mine on the stovetop in a big pot, but I think it would work just as well in a crockpot. If you’re doing it in a crockpot, I would recommend cooking it for 1 1/2 hours on HIGH and 2 1/2 to 3 hours on LOW. I would also drain off the liquid in the diced tomatoes, as with crockpot cooking, extra water is produced. If you try it that way, I’d love to hear how it turns out.
Greek Style Chili
Makes 6 servings
1 lb chicken breasts (454 grams), chopped into bite sized pieces
1 cup green pepper, chopped
1 cup red onion, chopped
1 cup zucchini, chopped
2 large handfuls of fresh spinach
4 cloves garlic, minced or grated with microplane
2 Tbsp chili powder
1 tsp cumin
1 tsp oregano
1 can diced tomato (I used no-salt added, but if you use a version with salt, omit extra salt)
1/3 cup sliced sundried tomato (not in oil)
1 1/2 cups pasta sauce (I used a tomato/basil kind)
1/2 tsp salt
Pepper to taste
1 Tbsp crumbed feta cheese (per serving)
In a large pot, heat stove to medium/high heat. Spray pot with cooking spray. Add raw chicken and cook until it starts to brown on all sides. Add in onion, green pepper and zucchini and cook until it starts to soften. Add in spices (chili powder, cumin, oregano, garlic, salt, pepper). Stir around until mixed. Then add in your liquid (diced tomatoes, pasta sauce) and sundried tomato. Stir around and simmer until all the veggies are softened and the chicken it cooked (around 10 minutes). Lastly, stir in the spinach. It will wilt down in a few seconds.
Serve into bowls, and top with crumbled feta cheese and chopped basil.
Nutrition (per serving) Calories: 253 Fat: 5.9 g Carbs: 26 g Fiber: 6.2 g Sugars: 8.4 g Sodium: 602 mg (will vary based on sauces used) Protein: 26.8 g