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White Bean Chili

Paula Deen
5 from 1 vote
Prep Time 30 mins
Cook Time 42 mins

Ingredients
  

  • 2 tbsp extra-virgin olive oil
  • 1 tbsp minced garlic
  • 3/4 cup diced onion
  • 1 lb skinless, boneless chicken breasts, finely chopped
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1/2 tsp ground white pepper
  • Pinch of red pepper flakes
  • Kosher salt and ground black pepper
  • 1 lb collard greens or kale, stemmed and roughly chopped
  • 1 1/2 cups chopped green chiles (fresh or canned)
  • 1 quart low-sodium chicken broth
  • 2 15-oz cans navy beans or white beans, drained and rinsed
  • 1/2 bunch fresh cilantro (chopped)
  • light sour cream, tomatoes, and or lime wedges (for garnish)
  • avocado slices (optional for topping)

Instructions
 

  • In a saucepan, heat the olive oil over medium heat. Add the garlic and onion; cook for 2-3 minutes, until slightly softened. Add the chicken, cumin, oregano, white pepper, and red pepper flakes. Season with salt and 1-2 teaspoons freshly ground black pepper. Cook, stirring, until the chicken is slightly browned, 3 to 4 minutes.
  • Add the collard greens and cook, stirring occassionally, until they are slightly wilted, about 5 minutes.
  • Add the chiles and chicken broth and bring to a boil, stirring occassionally. Reduce the heat to medium-low; cook, stirring occassionally, 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 sour cream, chopped tomatoes, and or lime wedges for garnish. My family and I also love to top with fresh slices of avocado. Enjoy!