Featuring tender pieces of dark meat
chicken, creamy white beans, and tender veggies, this cozy Greek-inspired chili is the perfect filling-but-not-too-heavy dinner for those extra-chilly nights. Flavored with a bouquet of hearty herbs, this stew is easy to throw together in one pot for minimal mess and maximum flavor.
New to cubanelle peppers? Sometimes known as Cuban peppers or Italian frying peppers, these light yellow-green peppers have thin skin and a mild crunchy flesh that’s sweet with just the tiniest bit of heat. Most grocery stores carry cubanelles, but if you can’t find any, banana peppers or green bell peppers are the next best thing. Avoid yellow, orange, or red bell peppers as replacements—they’re much sweeter than cubanelles.
Tip: Keep your heat at a low simmer once your chicken has been added back to the pot to keep it from overcooking and taking on a chewy texture.
Kept in the refrigerator in an airtight container, this chili will last up to 4 days.
Did you try making this? Let us know how it went in the comments!