Mediterranean Chicken Chili with Roasted Red Peppers and Feta

Why You’ll Love This Recipe

• Brings together cozy chili vibes with bright Mediterranean flavors: roasted peppers, oregano, lemon, and feta.
• Uses lean ground chicken or turkey and white beans for a hearty, high-protein, lighter-feeling bowl.
• Mostly pantry-friendly and weeknight doable, yet special enough for casual entertaining.
• Leftovers reheat beautifully and taste even better the next day.

Grocery List

• Produce: 1 large yellow onion, 4 garlic cloves, 1 lemon, fresh parsley or oregano, 2 roasted red bell peppers (or 2 fresh red bell peppers if roasting yourself).
• Dairy: 4–6 oz feta cheese.
• Pantry: Olive oil, 1 1/2 lb ground chicken or turkey, ground cumin, smoked paprika, dried oregano, ground coriander, red pepper flakes, tomato paste, 1 can crushed tomatoes (28 oz), low-sodium chicken broth, 2 cans white beans (cannellini or great Northern), salt, black pepper.

Full Ingredients

For the Chili

• 2 tbsp olive oil (plus a little extra for serving)
• 1 large yellow onion, diced (about 1 1/2 cups)
• 4 garlic cloves, minced
• 1 1/2 lb (680 g) ground chicken or turkey, about 93% lean
• 1 1/2 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 2 tsp dried oregano (Mediterranean or Greek-style, if possible)
• 1 tsp ground coriander
• 1/4–1/2 tsp red pepper flakes (adjust to heat preference)
• 1 bay leaf (optional, but nice)
• 1 tbsp tomato paste
• 2 roasted red bell peppers, chopped (about 1 heaped cup) – jarred, drained and patted dry, or homemade
• 1 can (28 oz / 800 g) crushed tomatoes
• 2 cups (480 ml) low-sodium chicken broth
• 2 cans (15 oz / 425 g each) cannellini or great Northern beans, drained and rinsed

For Finishing & Serving

• 4 oz (115 g) feta cheese, crumbled (plus extra to taste for topping)
• Zest of 1/2 lemon
• 1–2 tbsp fresh lemon juice (from about 1/2 lemon), plus extra wedges for serving
• 2–3 tbsp chopped fresh flat-leaf parsley or fresh oregano leaves
• Extra virgin olive oil, for drizzling
• Crusty bread, pita, or cooked rice, for serving (optional)

Step-by-Step Instructions

Step 1: Prep all your ingredients

Dice the onion and mince the garlic. Drain and rinse the white beans in a colander and set aside. If using jarred roasted red peppers, drain them well, pat dry with paper towels, and chop into bite-size pieces (you want about 1 heaped cup). Crumble the feta and keep it in the fridge until serving time. Finely chop the parsley or fresh oregano, and zest half the lemon (avoiding the bitter white pith). Having everything ready will make the cooking feel relaxed and easy.

Step 2: Sauté the aromatics and brown the poultry

In a large heavy-bottomed pot or Dutch oven, heat 2 tbsp olive oil over medium-high heat. Add the diced onion and 1/2 tsp of the salt. Cook, stirring occasionally, for 4–5 minutes, until the onion is softened and starting to turn translucent around the edges.

Add the minced garlic and cook for 30 seconds, stirring frequently, just until fragrant. Push the onion and garlic slightly to the sides of the pot and add the ground chicken or turkey in the center. Let it cook undisturbed for 1–2 minutes to get a bit of color, then begin breaking it up with a wooden spoon or spatula. Cook for 6–8 minutes, stirring occasionally, until the meat is no longer pink and any liquid has mostly cooked off. Season with the remaining 1 tsp salt and 1/2 tsp black pepper.

Step 3: Toast the spices and add roasted red peppers

Reduce the heat to medium. Sprinkle the cumin, smoked paprika, dried oregano, ground coriander, red pepper flakes, and bay leaf (if using) over the meat and onion mixture. Stir well to coat everything in the spices and cook for about 1 minute. This brief toasting wakes up the flavors and gives the chili a deeper, more complex taste.

Add the tomato paste and stir it into the mixture. Cook for another 1–2 minutes, stirring frequently, until the tomato paste darkens slightly in color and starts to stick a little to the bottom of the pot. This step builds a rich, savory base. Stir in the chopped roasted red bell peppers and cook for 1 more minute to let them mingle with the spices.

Step 4: Add tomatoes, broth, and beans

Pour in the crushed tomatoes and the chicken broth. Use your spoon to scrape up any browned bits from the bottom of the pot; those bits add a lot of flavor. Add the drained and rinsed beans. Stir everything together thoroughly so the beans, meat, and peppers are evenly distributed.

Bring the mixture up to a gentle boil over medium-high heat. Once it starts bubbling, reduce the heat to medium-low to maintain a steady, gentle simmer.

Step 5: Simmer until thickened and adjust seasoning

Let the chili simmer, uncovered, for 20–25 minutes, stirring occasionally. It should reduce slightly and thicken to a hearty, spoonable consistency. If it seems too thick at any point, splash in a little extra broth or water. If it seems a bit thin after 25 minutes, keep simmering for another 5–10 minutes.

When the chili has thickened, remove the bay leaf. Stir in the lemon zest and 1 tbsp lemon juice. Taste and adjust: add more salt if needed, more black pepper for warmth, and more lemon juice for brightness. If you like it spicier, sprinkle in a pinch or two more red pepper flakes or smoked paprika.

Step 6: Finish with feta and fresh herbs, then serve

Turn off the heat and let the chili sit for 3–5 minutes so the flavors settle slightly. Ladle the chili into warm bowls. Generously sprinkle each bowl with crumbled feta, allowing some pieces to soften slightly into the hot chili. Add a shower of chopped parsley or fresh oregano, and finish with a light drizzle of good extra virgin olive oil. Serve with lemon wedges on the side for squeezing, plus crusty bread, warm pita, or rice if you like. Enjoy the contrast of creamy feta, sweet roasted peppers, and savory chili in every bite.

Pro Tips

• Choose the right pot: A wide Dutch oven or heavy soup pot helps the meat brown instead of steam, building better flavor from the start.
• Dry the roasted peppers: If using jarred peppers, pat them very dry. Excess liquid can dilute the chili and mute the roasted flavor.
• Season in layers: Adding a bit of salt while softening the onions, then again after browning the meat, and finally at the end helps every component taste its best.
• Let it rest: If you have time, turn off the heat and let the chili sit, covered, for 10–15 minutes before serving; the flavors meld and the texture becomes even silkier.
• Make it dinner-party ready: Serve the chili in shallow bowls and top with a ring of feta, extra roasted pepper strips, herbs, and a lemon wedge for a restaurant-style look.

Variations

• Spicier chili with Mediterranean heat: Stir in 1–2 tsp harissa paste or 1 finely chopped fresh chili along with the spices in Step 3. This adds a warm, smoky heat that works beautifully with the roasted peppers and feta.
• Vegetarian version: Swap the ground chicken or turkey for 1 additional can of white beans and 1 cup finely chopped vegetables (such as zucchini, carrots, or cauliflower). Use vegetable broth instead of chicken broth.
• Roast-your-own peppers: For extra depth, roast 2 whole red bell peppers yourself. Preheat the oven to 450°F (230°C). Place peppers on a baking sheet and roast for 20–25 minutes, turning occasionally, until skins are blistered and charred. Transfer to a bowl, cover for 10 minutes, then peel, seed, and chop. Use as directed in the recipe.

Storage & Make-Ahead

Let the chili cool to room temperature before storing. Transfer to airtight containers and refrigerate for up to 4 days. The flavor actually improves after a night in the fridge as everything melds together. For longer storage, freeze in meal-sized portions for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened too much. Add the feta, herbs, and lemon fresh each time you serve; this keeps the topping bright and vibrant.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without bread or rice): about 390 calories, 30 g protein, 36 g carbohydrates, 10–11 g fat, 7 g fiber, and 900–1,000 mg sodium (sodium will vary significantly based on broth, canned goods, and feta used). Using low-sodium broth and low-sodium beans will reduce the sodium content.