White-Bean Chili Recipe

Name: White-Bean Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
In a saucepan, heat the olive oil over medium heat.
2
Add the garlic and onion; cook for 2 to 3 minutes, until slightly softened.
3
Add the chicken, cumin, oregano, white pepper and red pepper flakes.
4
Season with salt and 1 to 2 teaspoons freshly ground black pepper.
5
Cook, stirring, until the chicken is slightly browned, 3 to 4 minutes.
6
Add the collard greens and cook, stirring occasionally, until they are slightly wilted, about 5 minutes.
7
Add the chiles and chicken broth and bring to a boil, stirring occasionally.
8
Reduce the heat to medium-low; cook, stirring occasionally, for approximately 20 minutes, until slightly thickened.
9
Stir in the beans and cook for another 10 minutes.
10
Stir in the cilantro.
11
Transfer the chili to bowls and garnish with light sour cream, chopped tomatoes and/or lime wedges, if desired.
12
Per serving: Calories 245; Fat 7 g (Sat.
13
1.5 g; Mono.
14
3.4 g; Poly.
15
1.3 g); Cholesterol 38 mg; Sodium 755 mg; Carbohydrate 23.5 g; Fiber 8 g; Protein 22 g
16
Photograph by Con Poulos

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 tablespoon minced garlic, 3/4 cup diced onion, 1 pound skinless, boneless chicken breasts, finely chopped, and more.

Yes, White-Bean Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White-Bean Chili

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