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extra-virgin olive oil garlic onion skinless ground cumin oregano ground white pepper red pepper kosher salt collard greens green chiles chicken broth navy beans fresh cilantro sour cream
Viewed: 14 - Published at: 5 years agoIngredients
- 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)
Method
- 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
