Photo: White-Bean Chili Recipe
Ingredients
- 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)
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.
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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By mtnbiker
Phoenix, AZ
on February 23, 2013
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Awesome soup, one of my new favs! I used kale instead of collard greens and used a fresh anaheim pepper in place of the canned green chilies. My husband loved all of the yummy flavors too!
By MillieWaco
Waco, TX
on January 11, 2013
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This recipe was wonderful! Loved the addition of collard greens. My family is fond of chickpeas, so I changed this portion of the recipe. An extra can of processed chickpeas provides thickening to the dish, too. Also, juice of 1-2 yellow limes gives it additional flavor. I served pico, sour cream, and strips of tortillas for garnish. This dish is great served for a luncheon or dinner.
By tracey973
on October 06, 2012
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I made this with leftovers from roasted chicken. I used a polano and a jalepeno pepper i had roasted. It was only about 1/4 cup chopped, but wow it was hot. I guess it is becuase iadded them at the beginning . Also, it may help to test the heat of individual peppers as they are no the same. It was delicious.
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