- 10
- 30 mins
- 72 mins
Ingredients
- 2 tbs extra-virgin olive oil
- 1 tbs minced garlic
- 3/4 c. diced onion
- 1 lb skinless, boneless chicken breasts, finely chopped
- 1 tbs ground cumin
- 1 tbs dried oregano
- 1/2 tsp ground white pepper
- Salt and pepper to tasste
- 1 lb collard greens, stemmed and roughly chopped (about 5 c.)
- 1 1/2 c. chopped green chiles (fresh or canned)
- 4 c. chicken broth
- 2 15oz cans navy beans, drained and rinsed
- 1/2 bunch fresh cilantro, chopped
- Light sour cream, chopped tomatoes and/or lime wedges, for garnish (optional)
Preparation
Step 1
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, and white pepper. Season with salt and 1 to 2 teaspoons 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