Greek Chicken Chili (no beans)
Greek Chicken Chili (no beans)
The Chili Sunday’s around here are getting a tad more creative. The thing is…we would both be perfectly happy with a super traditional chili every single Sunday. But because I love being creative with foods, I try to jazz it up for extra fun.
This recipe can be adapted to your flavor preferences very easily. Add different toppings. Incorporate different seasonings. Try it with red pepper flakes. Try it with a small dollop of hummus on top. Use a little oregano or basil. The possibilities abound!
For weight-loss surgery patients, be sure to eat this chili with a fork. It will feel more like a shredded chicken dish than chili, but this texture will ensure you fill up on a small amount and stay full for hours. If you’ve had Gastric Sleeve or Gastric Bypass surgery, be sure to take black bean sized bites and eat this chili slowly. Enjoy this recipe perfect for cold wintery days!
Greek Chicken Chili (no beans)
Ingredients
- 1 small red onion, diced
- 2 cloves garlic, minced or pressed
- 2 tbsp Greek seasoning
- 1 tsp sea salt
- 1 large green or red bell pepper, diced
- 1 lb boneless, skinless chicken breast
- 1 cup chicken broth
- Optional toppings: cherry tomatoes, green olives, feta crumbles
Instructions
- In a medium non-stick skillet, sauté onion and garlic until soft. Add seasonings and bell pepper. Cook another 1-2 minutes. Move to slow cooker.
- Add chicken to slow cooker and toss with seasoning vegetables. Add chicken broth. Cover and cook on high 4 hours or low 8 hours.
- Remove lid and shred chicken using kitchen shears or 2 forks. Spoon into bowl and add cherry tomatoes, green olives and crumbled feta if desired.