White-Bean Chili

Total Time:
1 hr 12 min
30 min
42 min

10 to 15 servings

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 3/4 cup diced onion
  • 1 pound skinless, boneless chicken breasts, finely chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1/2 teaspoon ground white pepper
  • Pinch of red pepper flakes
  • Kosher salt and freshly ground pepper
  • 1 pound collard greens, stemmed and roughly chopped (about 5 cups)
  • 1 1/2 cups chopped green chiles (fresh or canned)
  • 1 quart low-sodium chicken broth
  • 2 15 -ounce cans navy beans, drained and rinsed
  • 1/2 bunch fresh cilantro, chopped
  • Light sour cream, chopped tomatoes and/or lime wedges, for garnish (optional)
  • 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.

  • Per serving: Calories 245; Fat 7 g (Sat. 1.5 g; Mono. 3.4 g; Poly. 1.3 g); Cholesterol 38 mg; Sodium 755 mg; Carbohydrate 23.5 g; Fiber 8 g; Protein 22 g

  • Photograph by Con Poulos

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