One-Pot Greek Chicken Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 116.

	this recipe	typical
liquid	31%	48%
fat	2%	1%
aromatics	0%	10%
salt	0%	0%
vegetables and beans	51%	9%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #1 of 116 for depth of browning

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tbsp. extra-virgin olive oil
680 g	1 1/2 lb. boneless, skinless chicken thighs, cut into 1" pieces
	Kosher salt
1 g	1 medium fennel bulb, fronds removed, ends trimmed, cored, finely chopped (about 2 cups)
	2 medium cubanelle peppers, seeds and ribs removed, finely chopped (about 2 cups)
	Freshly ground black pepper
	4 scallions, thinly sliced, divided
2 g	2 tsp. dried oregano
4 g	2 tsp. dried rosemary
4 g	2 tsp. dried thyme
1 g	1/2 tsp. crushed red pepper flakes
794 g	1 (28-oz.) can diced tomatoes
480 g	2 c. low-sodium chicken broth
50 g	1/2 c. coarsely chopped fresh dill, divided
879 g	2 (15.5-oz.) cans low-sodium cannellini beans, drained, rinsed
	Whole-milk plain Greek yogurt and whole-wheat pita chips, for serving

Method: 5 steps, published by www.delish.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“<p>I followed the recipe to the letter except maybe for some S&P. Delicious! I had some yogurt sauce a made the other day and a splash of hot sauce. I would suggest pita chips with this if you need chips but I was good without.</p>” — a cook, 5★

“<p>Delicious. We did have to switch out the fennel because it wasn't at our local store and we used leeks instead and added in some fennel seed. Very light and refreshing dinner. Pita chips are essential</p>” — a cook, 5★