Mediterranean Bean Stew

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

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

Cook Time: 35

Total Time: 40

Servings:

Calories: 113kcal

Author: Lola Jay

Ingredients

1 lb ground turkey Turkey
2 tablespoon 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

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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 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