Mediterranean Chicken Sausage Chili

Of any of the hot diets that are out there right now, the one I could get behind would be the Mediterranean Diet. And it includes red wine? No brainer. But I think my favorite part of the diet is that it calls out “eating with family and friends” as a key component. Eating alone isn’t just a little sad, it can affect your longevity. Call up a friend and make them some soup!


Tonight I was lucky enough to enjoy this pot of goodness with a couple of my favorite people. The kalamata olives and sundried tomatoes were a delicious, flavorful punch in this soup. The only downside of sharing this soup was the lack of leftovers 😦

Mediterranean Chicken Sausage Chili
(Serves 3-4)

1 tablespoon olive oil
1/2 yellow onion, diced
3 cloves garlic, minced
1/2 red bell pepper, diced
2 spinach and feta (precooked) chicken sausages, sliced
3 tablespoons sundried tomatoes, chopped
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 can garbanzo beans
3 cups curly kale, finely chopped
1/3 cup kalamata olives, sliced
2 cups reduced sodium chicken or vegetable broth
1 cup water
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon salt
fresh ground black pepper to taste
crumbled goat or feta cheese

In a large pot or dutch oven, heat olive oil over medium heat. Add in diced onion and garlic, and sauté until fragrant about 2 minutes. Add in chicken sausage and brown for another minute.

Stir in tomatoes, oregano and red pepper flakes until distributed. Add in beans, kale, olives, and liquid to the pot. Simmer for 10 minutes on low heat. Stir in lemon zest, salt and pepper and taste frequently to adjust seasoning as desired. Serve with crumbled feta on top.


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