White-Bean Chili

Name: White-Bean Chili
Prep time: 1 h 12 min
Cook time: 1 h 12 min
Total time: 1 h 12 min
Yield: 15
Cuisine: American
Ingredients: 850 grams navy beans, drained and rinsed; 1 liters pound collard greens, stemmed and roughly chopped (about; 1 bunches fresh cilantro, chopped; 1 Tbsp minced garlic; 355 milliliters chopped green chiles (fresh or canned); 1 Tbsp ground cumin; 1 teaspoons ground white pepper; 15 servings Kosher salt and freshly ground pepper; 946 milliliters low-sodium chicken broth; 2 Tbsps extra-virgin olive oil; 177 milliliters diced onion; 1 Tbsp dried oregano; 1 pinch Pinch of red pepper flakes; 454 grams skinless, boneless chicken breasts, finely chopped

The recipe White-Bean Chili is ready in roughly 1 hour and 12 minutes and is definitely It is perfect for The Super Bowl. It works well as a very reasonably priced main course. A mixture of kosher salt and pepper, olive oil, pepper flakes, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

In a saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the garlic and onion; cook for 2 to 3 minutes, until slightly softened.

Ingredients you will need

Garlic

Onion

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.

Ingredients you will need

Ground Black Pepper

Red Pepper Flakes

White Pepper

Whole Chicken

Oregano

Cumin

Salt

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

Ingredients you will need

Collard Greens

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.

Ingredients you will need

Chicken Broth

Cilantro

Chili Pepper

Beans

Transfer the chili to bowls and garnish with light sour cream, chopped tomatoes and/or lime wedges, if desired.

Ingredients you will need

Light Sour Cream

Lime Wedge

Tomato

Chili Pepper

Equipment you will use

Bowl

Photograph by Con Poulos

Equipment

Sauce Pan

Bowl

Ingredients

Servings:

850grams

navy beans, drained and rinsed 1liters

pound collard greens, stemmed and roughly chopped (about 1bunches

fresh cilantro, chopped 1Tbsp

minced garlic 355milliliters

chopped green chiles (fresh or canned)1Tbsp

ground cumin 1teaspoons

ground white pepper 15servings

Kosher salt and freshly ground pepper 946milliliters

low-sodium chicken broth 2Tbsps

extra-virgin olive oil 177milliliters

diced onion 1Tbsp

dried oregano 1pinch

Pinch of red pepper flakes 454grams

skinless, boneless chicken breasts, finely chopped

Recommended wine: Cava, Grenache, Shiraz

Chili can be paired with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Masia Puigmolto Can Xa Brut Cava with a 4.6 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.