White-Bean Chili

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This chili was great - the first time and reheated. Lots of flavor and filling!

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This was an excellent dish. Hearty like a chili but light and healthier. And also had a good spicy kick. Also a recommendation is if you don't care for the more bitter taste of collard greens you can use spinach. In my recipe i used half collard greens and the other half spinach.Delicious

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I have high blood pressure so I my doctor has forbidden canned foods. I used dry navy beans and fresh chili peppers and no salt while cooking. I told my husband he will have to add the salt to his bowl. I also had to use Kale because Collards are so hard to get where I live. I've made this recipe in the past and absolutely loved it and so does my husband. The new, low sodium version I made was good but next time I will go to the next city to get the Collards. The Kale was good but different. The curly greens didn't soften the way collards do. I think the cumin and oregano added fantastic flavor!

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A little lack luster in flavor, I added cheddar. I was feeding 4 men whom was expecting more!

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This is really outstanding! I'm not crazy about collard greens so I substituted swiss chard, and it was great! This one will go in my regular rotation for sure.

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This was real good, but I did add 1 can Rotel, 2 TLSP. Chili Powder, and instead of 1 1/2 cups Green Chiles I used 1 can plus I had some hot Green Salsa, so I added that. Oh, I used 1 pound of Great Northern beans that I soaked over night, therefore it had to cook longer. But I will make it again!!!

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My husband and are are both not huge fans of greens, but this dish was delicious! Perfect for a cold rainy day.

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Very yummy!

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very good

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Loved the flavor! I will for sure make this again.