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.