Recipe courtesy of Paula Deen
White-Bean Chili
Total:
1 hr 12 min
Active:
30 min
Yield:
10 to 15 servings
Level:
Easy

Nutrition Info

Total:
1 hr 12 min
Active:
30 min
Yield:
10 to 15 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

In a saucepan, heat the olive oil over medium heat. Add the garlic and onion; cook for 2 to 3 minutes, until slightly softened. Add the chicken, cumin, oregano, white pepper and red pepper flakes. Season with salt and 1 to 2 teaspoons freshly ground black pepper. Cook, stirring, until the chicken is slightly browned, 3 to 4 minutes. 

Add the collard greens and cook, stirring occasionally, until they are slightly wilted, about 5 minutes. 

Add the chiles and chicken broth and bring to a boil, stirring occasionally. Reduce the heat to medium-low; cook, stirring occasionally, for approximately 20 minutes, until slightly thickened. Stir in the beans and cook for another 10 minutes. Stir in the cilantro. 

Transfer the chili to bowls and garnish with light sour cream, chopped tomatoes and/or lime wedges, if desired.  

Photograph by Con Poulos

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