Mediterranean Chili

Mediterranean Chili


  • 1 tbsp Extra virgin olive oil
  • 2 tbsp shallot or onion, minced
  • 2 cloves garlic, minced
  • 1 tsp chopped fresh rosemary
  • 2 lbs ground chicken
  • ½ tsp dried oregano
  • 2 cans cannellini beans, drained and rinsed
  • 1 ¼ cup vegetable broth
  • ½ tsp salt
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • black olives, optional for top
  • avocado diced, optional for top
  • cheese optional for top


  • Coat the bottom of a saucepan in a thin layer of olive oil. Add shallots and cook for several minutes, until soft.
  • Add garlic, rosemary, oregano, chili powder, cumin. Stir and cook for about 2-3 more minutes. Add ground chicken and cook until done.
  • Add beans and broth. Cook over medium heat, stirring frequently, for about 15 minutes or until the liquid begins to thicken.
  • Add salt to taste. (I typically use about a half tsp of salt.)
  • Serve alone or with cornbread & taco salad.


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