Mediterranean White Chicken Chili recipe 
IngredientsFor the Chili Base:
2 tbsp olive oil
1 medium onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 medium carrots, diced
2 stalks celery, diced
1–2 green chilies (or jalapeños), minced (adjust for heat)
For the Chicken & Beans:
1 ½ lbs (700g) boneless, skinless chicken breasts or thighs
3 cups cooked white beans (cannellini or great northern beans, rinsed & drained)
4 cups low-sodium chicken broth
1 cup unsweetened coconut milk or regular cream (for richness)
Seasonings:
2 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp turmeric
1 tsp dried oregano
½ tsp chili flakes (optional)
Salt & black pepper, to taste
For Mediterranean Flair:
½ cup sun-dried tomatoes, chopped
½ cup artichoke hearts, chopped
Juice of 1 lemon
¼ cup fresh parsley, chopped
2 tbsp fresh dill or mint, chopped (optional)
Toppings (optional but recommended):
Crumbled feta cheese
Kalamata olives, sliced
Fresh parsley or cilantro
Extra squeeze of lemon
Instructions1. Sear the Chicken
Heat olive oil in a large pot or Dutch oven over medium heat.
Season chicken with salt & pepper, then sear 3–4 minutes per side until golden. Remove and set aside (it will finish cooking in the chili).
2. Sauté the Vegetables
In the same pot, add onion, garlic, carrots, celery, and bell peppers.
Cook 5–6 minutes until softened.
3. Build the Flavor
Stir in cumin, coriander, smoked paprika, turmeric, oregano, and chili flakes.
Cook 1–2 minutes until fragrant.
4. Simmer the Chili
Add beans, broth, sun-dried tomatoes, and artichokes.
Return chicken to the pot.
Bring to a simmer, cover, and cook 25–30 minutes until chicken is tender.
5. Shred Chicken & Finish
Remove chicken, shred with forks, then return to pot.
Stir in coconut milk (or cream) and lemon juice.
Simmer uncovered 5–10 minutes until slightly thickened.
Taste and adjust seasoning.
6. Serve
Ladle into bowls.
Top with feta, olives, herbs, and a squeeze of lemon.