Eating Greek food invites images of sunny Mediterranean weather and balmy breezes rolling off of a sapphire sea - not too far from the average clime in Central Florida. Although, as we get further into fall, the weather grows a bit cooler and there are few things better than warm, hearty comfort food. But is it possible to have the fresh flavors of summer and cozy fall favorites at the same time? Yes, it is!
There are few things more classic to fall than a bowl of spicy white chili, and this recipe has all the trademarks – chunks of chicken, three types of beans, and a kick of chipotle pepper. Healthy Greek Eats yogurt adds an extra pop of flavor and a creaminess to the spicy fall favorite.
Spicy Chicken Chili with Greek Yogurt
1 Tbsp olive oil
1 small onion, chopped
1 clove of garlic, chopped
1 can of chicken in water
1 14-oz can of chicken broth
1 can Great Northern beans, drained
1 can dark red kidney beans, drained
1 can black beans, drained
1 small bag of frozen corn
1 red pepper, diced
1 4 oz can chopped green chiles
1 tsp cumin (or to taste)
1 tsp chili powder (or to taste)
1 Tbsp Smoked Chipotle Tabasco (or to taste)
½ cup whipping cream
1 8 oz container of Healthy Greek Eats plain Greek yogurt
In a large pot over medium, heat oil and sauté onion and garlic until soft and fragrant. Add chicken, broth, beans, corn, pepper, green chiles, and spices. Bring to a boil, then reduce heat and simmer uncovered for about 30 – 40 minutes.
Remove from heat. Stir in whipping cream and Healthy Greek Eats Greek yogurt until blended. Serve hot with tortilla chips and shredded cheese. Garnish with chopped green onion.
Yields about 6-8 servings.