I have been waiting for the weather to cool down a bit so I could tell you all about my favorite Fall recipe. Well, it's oddly warm this week, but I just can't wait any longer.
Okay, this is a recipe for "White Bean Chicken Chili", although to me it's really more of a soup than a chili. I found the recipe a few years ago after I had cooked New Year's dinner for a couple of friends. I way over estimated how many collard greens we needed and ended up with a ton left over. So, I searched the internet for a recipe that would enable me to repurpose my mountain of uneaten collard greens.
Low and behold, I found a good looking Paula Dean recipe on the Food Network website. Now before you run for the hills, let me assure you that this recipe is super healthy and does not call for any butter. Plus it is super delicious!
Here it is, with some notes from me in bold:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- 3/4 cup diced onion (I just throw in the entire 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) (When I'm in a hurry I buy a bag of frozen collards to use)
- 1 1/2 cups chopped green chiles (fresh or canned)
- 1 quart low-sodium chicken broth (I usually add more broth than the recipe calls for, just because I like a lot of 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 (I garnish mine with grated cheddar cheese)
In a stock pot, 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 (I stick with 1 teaspoon here. I once added 2 and it was too hot for me). 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 (Seriously, cheddar cheese is the best).
Thanks for reading!