Slow Cooker Greek Island Chili


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With kalamata olives and feta cheese, this is a delicious chili version.

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  • 2 Tbs. olive oil
  • 2 cloves garlic, minced
  • 1 lb. lean ground beef
  • 1 16 oz. can kidney beans, rinsed an drained
  • 1 15 oz. can whole tomatoes, drained and chopped
  • 1 medium onion, chopped
  • 1 C. tomato paste
  • 1 C. beef stock or water
  • 1 Tbs. chili powder
  • 1 tsp. dried oregano
  • 1 C. Kalamata olives, chopped
  • 1 C. Feta cheese, crumbled

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Add olive oil to a 10 inch skillet turned to medium-high heat.  When hot, add garlic and sauté for 1 minute.  Add ground beef and sauté until all meat is brown and juices run clear.  Remove from heat and transfer to a 3 to 6 quart slow cooker.  Add remaining ingredients except for olives and Feta cheese.  Cover and set cooker to low for 8 to 10 hours or to high for 4 to 5 hours. When ready to serve, remove from slow cooker and place on serving dish.  Sprinkle with olives and Feta cheese. 

Serves 6.

Radelle Knappenberger, Oviedo, FL

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