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A bowl of hearty chili with beans, corn, tomatoes, sour cream, and parsley garnish on a marble countertop.

Mediterranean Bean Stew

If chili packed its bags and went on a sabbatical through the Mediterranean, it would come back as this Mediterranean Bean Stew. It’s got all the cozy, hearty vibes you want in a one-pot meal but swaps the heavy meat and cheese for bold spices, chickpeas, and a swirl of garlicky yogurt that makes each bite sing. Think smoked paprika, harissa, and a squeeze of lemon juice to brighten it all up.
5 from 1 vote
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Course: Main Course, Side Dish, Soup
Cuisine: Mediterranean
Keyword: beans, chilli, soup
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 10
Calories: 113kcal
Author: Lola Jay

Ingredients

  • 1 lb ground turkey Turkey
  • 2 tablespoon extra virgin olive oil
  • 2 teaspoon oregano
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon coriander
  • 1.5 tablespoon harrisa or ½ teaspoon red pepper flakes
  • 1 medium onion chopped
  • 4 garlic cloves crushed
  • 24 oz can crushed tomatoes
  • 2 tablespoon tomato paste
  • 3.5 cups chicken broth
  • 2 teaspoon chicken bouillon
  • 1 can corn
  • 1 can chickpeas
  • 1 can pinto beans
  • Juice of 1 lemon
  • Parsley
US Customary - Metric

Instructions 

Brown the Meat

  • Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add ground turkey in an even layer and let it sear for 3–4 minutes before stirring. Once browned, break it apart with a wooden spoon.
    2 tablespoon extra virgin olive oil, 1 lb ground turkey Turkey

Add Spices

  • Sprinkle in oregano, garlic powder, cumin, smoked paprika, coriander. Stir and toast the spices for 1 minute to release their oils.
    2 teaspoon oregano, 1 tablespoon cumin, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon coriander

Sauté Aromatics

  • Add chopped onion and cook until softened, about 4 minutes. Add crushed garlic and cook another 30 seconds.
    1 medium onion chopped, 4 garlic cloves crushed

Build the Base

  • Add tomato paste, harissa or red pepper flakes and cook until deepened in color. Stir in crushed tomatoes, chicken broth, bouillon, and lemon juice. Bring to a simmer.
    1.5 tablespoon harrisa or ½ teaspoon red pepper flakes, 2 tablespoon tomato paste, 3.5 cups chicken broth, 2 teaspoon chicken bouillon, Juice of 1 lemon

Add Beans & Simmer

  • Add chickpeas and pinto beans. Simmer covered for 25 minutes, stirring occasionally, until thickened slightly.
    1 can chickpeas, 1 can pinto beans
  • Add in corn.
    1 can corn

Finish & Serve

  • Stir in chopped parsley. Taste and adjust seasoning. Ladle into bowls and top with garlic yogurt sauce and a drizzle of olive oil.
    Parsley

Notes

Nutrition values are only estimates.

Storage & Reheating

Store leftovers in an airtight container for up to 4 days in the fridge or 2 months in the freezer. Reheat on the stove over medium-low heat — add a splash of broth or water if it thickens too much.

Nutrition

Serving: 1cup | Calories: 113kcal | Carbohydrates: 7g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 450mg | Potassium: 419mg | Fiber: 2g | Sugar: 4g | Vitamin A: 567IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 2mg
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