Greek Style Chili
1 pound ground chicken breast
1 pound lean ground pork
1 cup red onion, diced
2 garlic cloves, minced
1 cup finely chopped fennel bulb
¼ cup tomato paste
4 cups low-sodium chicken broth
2 envelopes (1.25 ounces each) chicken chili mix
1½ tablespoons dried oregano
½ teaspoon paprika
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
¼ teaspoon seal salt
30 kalamata olives, pitted and coarsely chopped
3½ cups fresh spinach, finely chopped (measure after chopping)
½ cup crumbled feta (regular or reduced fat)
2 plum tomatoes, diced (optional)
½ cup plain Greek yogurt (skim to full-fat)
¼ cup fresh dill, finely chopped (optional)
Combine chicken and pork in 4-quart pot or Dutch oven and cook over moderate heat, breaking meat into crumbles until browned. Add the onion, garlic and fennel and cook 3 minutes. Stir in tomato paste and cook 1 to 2 minutes.
Add broth, chili seasoning and mix well. Stir in oregano, paprika, cinnamon, cayenne, pepper, salt and olives; simmer, covered, for 20 minutes, stirring occasionally. Add spinach and cook 10 minutes more.
To serve: Ladle chili into bowls, sprinkle with feta and diced tomato. Add a dollop of yogurt and sprinkle of dill to each.
Serves eight to 10.