Mediterranean White Chicken Chili

A delicious and hearty chili that combines traditional flavors with Mediterranean ingredients, featuring tender chicken, creamy white beans, and a medley of spices.

Print Recipe

Prep Time 15

Cook Time 6

Total Time 6 15

Course Main Course

Cuisine Mediterranean

Servings servings

Calories 290 kcal

Equipment

slow cooker

Ingredients

Base Ingredients

2 tablespoons olive oil Adds richness and helps sauté the vegetables.
1 medium onion, diced Provides a sweet and savory base for the chili.
3 cloves garlic, minced Enhances the flavor with its aromatic qualities.
1 teaspoon ground cumin Adds a warm, earthy flavor that is essential in chili.
1 teaspoon dried oregano Brings a hint of Mediterranean flair.
0.5 teaspoon smoked paprika Gives a subtle smokiness to the dish.
0.25 teaspoon red pepper flakes (optional) For those who enjoy a bit of heat.
1 pound boneless, skinless chicken breasts The main protein source, providing tenderness and flavor.
1 can (15 ounces) white beans, drained and rinsed Adds creaminess and protein.
1 can (15 ounces) diced tomatoes, undrained Contributes acidity and moisture to the chili.
1 can (15 ounces) low-sodium chicken broth Forms the base of the chili, enhancing the overall flavor.
1 cup frozen corn Adds sweetness and texture to the dish.
0.5 cup chopped fresh parsley Brightens the flavors and adds color.
Salt and pepper to taste Essential for seasoning and enhancing all the flavors.
1 Juice of lemon Adds a refreshing zing that balances the richness.
Feta cheese, for serving (optional) This tangy cheese makes a delicious topping.

Instructions

Prepare the chicken by rinsing it under cold water and patting it dry. Cut into smaller pieces if desired.
In a large skillet, heat olive oil over medium heat. Sauté diced onion for 5 minutes until translucent. Add minced garlic, ground cumin, dried oregano, smoked paprika, and red pepper flakes. Cook for another minute.
Transfer the sautéed mixture to a slow cooker. Add chicken, white beans, diced tomatoes, chicken broth, and corn. Season with salt and pepper. Stir well.
Cover and cook on low for 6-7 hours or on high for 3-4 hours.
Once cooked, shred the chicken and return it to the chili. Stir in chopped parsley and lemon juice.

Nutrition

Calories: 290kcalProtein: 30gSodium: 500mg

Keyword chicken, chili, white beans