We're planning a vacation - one that includes a Greek Island cruise! So naturally, I am thinking of all the fabulous Greek food we will be eating. We're also coming up on the Superbowl, and I'm thinking about great game-day food, like chili. I think I came up with a winning combination here.
This quick chili will surprise your guests with the flavors of Greece! Lamb and oregano blend with peppers, lemon and the traditional chili spices to make one fantastic dish.
Greek White Chili
Cook Time: 30 minutes
Ingredients (4 servings)
- 4 slices French bread, cubed large corn muffins, store-bought
- 2 poblano peppers
- 1 Anaheim pepper
- 1 jalapeno pepper
- 1 large onion, finely chopped
- 2 tablespoons vegetable oil
- 2 pounds ground lamb (or lean ground turkey)
- 4 cloves garlic, finely chopped
- 2 tablespoons cumin
- 1 tablespoon coriander
- One 14-ounce can white beans, rinsed and drained
- 2 cups chicken stock
- 1/2 cup fresh lemon juice
- 1/4 cup fresh chives, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1/4 cup fresh oregano, finely chopped
- Hot sauce to taste
- 1 cup sour cream
- 1/2 cup feta cheese, crumbled
Preheat the oven to 400 degrees F.
Arrange the bread cubes on a baking sheet and toast until crispy and extra golden, about 10 minutes. Set aside.
Finely chop the peppers and onion.
Heat the vegetable oil in a Dutch oven over medium-high heat. Add the lamb and sprinkle with salt and pepper. Brown and crumble the meat.
Add the garlic, peppers and onions to the pot and cook to soften, about 5 minutes. Add the cumin and coriander and stir. Add the beans, stock, lemon juice and herbs and simmer 5 minutes. Season with hot sauce.
Turn off the heat and stir in the sour cream to combine. Serve topped with the crispy bread cubes and a sprinkling of feta cheese.
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You will just love the flavors in this dish. And it is made extra-delicious with the addition of the crispy bread cubes and salty feta cheese.
You'll be saying "Opa!" after this meal. (Just make sure you watch the dishes!)