White Bean and Chicken Chili

serves 4


1 Tbsp olive oil

1 clove garlic, minced

½ medium onion, chopped

8 oz. boneless chicken breasts, chopped into ½” pieces, or ground turkey

2 tsp cumin

2 tsp dried oregano

½ tsp pepper

½ tsp salt

pinch of red pepper flakes

½ lb collard greens, roughly chopped

¾ cup green chilies

1 cups low-sodium stock or water

1 15-oz can of navy beans, drained and rinsed

½ cup chopped cilantro


optional garnish:

sliced green onions

plain greek yogurt or light sour cream

lime wedges

chopped cilantro

pickled jalapeno peppers

shredded cheese



Heat olive oil over medium heat. Sauté onions for a few minutes until almost tender. Add garlic and stir for 30 seconds to 1 minute until fragrant. Add spices and chicken and cook until chicken begins to brown. Add collards and cook until slightly wilted, about 5 minutes. Add remaining ingredients, except cilantro. Bring to a boil, reduce to a simmer and cook until chicken is cooked through and chili is slightly thickened, 10-15 minutes. Stir in cilantro and serve with your choice of garnishes.



1 cup per serving, 1 serving contains: Calories (kcal) 184, Fat (g) 5

Saturated Fat (g) 1, Cholesterol (mg) 5, Carbohydrates (g) 27

Dietary Fiber (g) 11, Total Sugars (g) 1, Protein (g) 11, Sodium (mg) 414