Mediterranean-Style Chili

September 30, 2013 • Babies, Toddlers & Kids, Beans, Main Dish, Meat, Soup, Sunday Dinner


It’s officially fall, football season, and time for chili!!!!  My toddler son absolutely LOVES beans and is exceptionally fond of chili, so I love to make it for him.  I make tons of varieties, but Mediterranean-Style Chili was on the menu yesterday and I couldn’t wait to share it with you.  It has all of the basics for a great bowl of chili, plus a bay leaf, Greek seasoning,Greek oregano, and tons of garlic.   This recipe makes a huge pot of chili, so it is perfect to make for guests on a football Sunday or to have on hand for the week ahead.  We were hoping this would be a celebratory meal last night in the Steel City, but it turned out to be our comfort food after the Steelers’ defeat on the football field in London. :(



Have I told you about my love for my Le Creusets?  I own three different styles, but this gray Signature Round Dutch Oven is my favorite.  I’m going to tell you more about it this Friday when I share my top 5 must have kitchen tools!!


I love the Dei Fratelli brand; great quality at an affordable price!!


Use your favorite kind of salsa.  Tostitos is not my fav, but it was on hand :)  Even though my husband and I love spicy food, I try to keep it mild for the kiddos.  We are getting used to adding the spice to our own adult plates before we eat, but we have to remember not to share with our little ones after we do :)  Anyone know what I mean??





Sometimes, there’s nothing like a bowl of chili to hit the spot.  Enjoy!!

Mediterranean-Style Chili


  • 2 lbs. 90% lean ground sirloin
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 5 cloves garlic, minced
  • salt and pepper, to taste
  • 6 lb. 10 oz. can tomato sauce
  • 2 14 oz. cans black beans, rinsed and drained
  • 1 14 oz. can cannellini beans, rinsed and drained
  • 1 15.5 oz. jar salsa
  • 2 cups frozen corn
  • 1 tsp. Cavender's Greek seasoning
  • 1 bay leaf
  • 1 1/2 tsp. dried Greek oregano
  • 2 tbsp. chili powder
  • 1 1/2 tsp. ground cumin
  • 8 oz. Monterey Jack cheese, shredded
  • 8 oz. Mild Cheddar cheese, shredded
  • bunch fresh Italian flat leaf parsley, torn


In a large pot, combine onion, red pepper, garlic, ground meat, and a pinch of salt and pepper over medium-low heat until the meat is completely browned.

Add tomato sauce and salsa and combine with a wooden spoon.

Add chili powder, cumin, Greek seasoning, and oregano and stir.

Add beans, corn, and bay leaf and combine thoroughly.

Bring to a boil, stir, cover, and reduce heat to simmer for 1 hour.

To serve, ladle into a bowl, top with cheese and parsley.


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9 Responses to Mediterranean-Style Chili

  1. Barbara Fleming says:

    I’m sorry but I can’t figure out how much tomato sauce you are saying to use.
    Please help me out. I made this based on a guess and we love it but I would really like to know
    how much sauce I m suppose to be adding.

    Thank you

  2. catherine says:

    It was a great chili recipe Nicole. Having it for both lunch and dinner, it was not only delicious but very filling as well; and I might add just spicy enough!!!

  3. Adri says:

    Yes, indeed if it’s Fall, then it’s time for football and chili. This looks wonderful. I am just exploring your very beautiful and tantalizing site. You have some gorgeous work here, and it is a pleasure to visit.

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