White-Bean Chili

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This chili was a great substitute for my traditional chili. I first made it for my family, then for a neighborhood "get together" Everyone really liked it . Just enough spice. I did use fresh jalepenos and left in alot of seed. I also used fresh ground pepper instead of white pepper. I don't mind the black "specks", and I don't care for white pepper. The cilantro really brightens up the flavor. First time using collard greens, I like them!! Who knew?

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I did not really care for this recipe, but my husband loved it! It was bland (and I added extra red pepper flakes, and the recipe called for too much collard greens. I won't make it for myself again.

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I couldn't believe how good this chili was. It's so much lighter than traditional beef chili. I did make one substitution, however. I had cooked a turkey on my smoker a couple weeks before and had some of the meat leftover in the freezer, so I used that instead of the chicken. It added a light smokey touch. There is so much flavor in this dish that I'm sure it would be just as good with the regular chicken breasts. The addition of collards is surprising, but one of the reasons I tried this dish. It sort of a spin on the Italian 'beans and greens' type dishes. The recipe doesn't specify what kind of green chiles to use, but I used a mix of Anaheim and poblano, assuming she meant one or the other. I added corn bread and a green salad and the meal was complete. I will defintely make this again.

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This chili is amazing. My husband was skeptical the minute he saw the collard greens, but after the first bite, he was hooked. I substitued curry powder for the Cumin, and WOW - what a flavorful chili. On SuperBowl Sunday this Chili disappeared in no time. I am so excited to have a healthy alternative to traditional chili - in fact there is no turning back!