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id 795
Name White Bean Chili
Main Dish Category Soup, Stew and Chili
Secondary Dish Category Poultry,
Main Ingredient Chicken Breast
Other Ingredient Navy Beans
Number of People 12
List of Ingredients 2 T extra-virgin olive oil

1 T minced garlic

3/4 cup diced onion

1 lb. boneless, skinless chicken breasts, finely chopped

1 T ground cumin

1 T dried oregano

1/2 tsp. ground white pepper

pinch of red pepper flakes

kosher salt and freshly ground black pepper

1 lb. 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

30 oz. canned navy beans, drained and rinsed

1/2 bunch fresh cilantro, chopped

light sour cream, chopped tomatoes and/or lime wedges, for garnish (optional)
Description In a saucepan, heat olive oil over medium heat.  Add garlic and onion; cook for 2 to 3 minutes, until slightly softened.  Add chicken, cumin, oregano, white pepper and red pepper flakes.  Season with salt and black pepper.  Cook, stirring until the chicken is slightly browned, 3 to 4 minutes.



Add collard greens and cook, stirring occasionally, until they are slightly wilted, about 5 minutes.



Add 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 beans and cook another 10 minutes.  Stir in cilantro.



Transfer to bowls and garnish, if desired.
Time 40 minutes
Cooking Type StoveTop
Difficulty (1-5) 1
Notes Per serving:  245 calories, 7g fat (1.5 g saturated), 38 mg cholesterol, 755 mg sodium, 23.5 g carbohydrate, 8 g fiber, 22 g protein
Origin foodnetwork.com
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