
Today I decided to adapt from a recipe I found on
foodgawker.com. The recipe was for a white bean chicken chili. I forgot my shopping list and didn't get the lemon. I think that would have been yummy. I did however decide to add some collard greens to the chili and less chicken. I am trying to eat less meat. Being that it is 'greener' and also I still struggle with eating animals and not being well suited to being a vegetarian. And I also want to eat better and save some money too. So many times when I cook at home I eat cheaper and I eat better unless I am stressed and grab some queso. Well, I have to say for such simple ingredients it turned out very yummy. I really like using Greek yogurt in place of sour cream, so much more protein and so little/no fat with the added benefits of good bacteria.

I decided to add the collards because they are a great pungent tasting dark leafy green that holds up well in soups. And they taste great with onions. I had some vegan prepared collard greens a few years ago at a new year's party. And they were delicious. Plus, I just like the flavor. As you can see the soup turned out great and it tasted wonderful and I have an easy lunch tomorrow when I come home to walk the mighty Maya.
I have been cooking since I was very small, evidently since I was a toddler after my mom enrolled my twin and me in a cooking class at the West U Montessori Preschool, Beehive. So, I am going to post what you need to make this recipe, but not so much the amounts. If you want more specifics go to foodgawker.com and search, I can't seem to find it again.
Here goes:1 small yellow onion
1-2 15oz cans of cannellini beans (I used one)
fresh garlic
1-2 chicken breast (I used one)
Chicken Broth
2 Tablespoons of olive oil
Collard Greens 3-4 large leaves
paprika
kosher salt
pepper
Garnish:
green onion
greek 0% fat yogurt
Lemon (I forgot about this, but it sounds good)
Tabasco (I forgot about this, but it sounds good)
Heat pan and then olive oil and saute onion until soft, add garlic last. Chop the chicken into small bite sized pieces and add to the hot pan, sear and then drain the beans and add to the mix. After a couple of minutes, add the spices and the chopped collard greens. Last I added enough chicken broth to cover everything and a tiny bit more. I cooked on the stove top for another 30-45 minutes. If you want to thicken the chili, I believe you can add cornmeal, or at least I assume that is why it was mentioned on foodgawker.com I guess this is a little different.
Then when you decide to serve garnish with chopped green onion, a dab of the thick Greek yogurt, a squeeze of lemon and a pinch of paprika and Tabasco to taste. Again, collards are optional.
Okay, I decided to seek out the links. I have just recently stumbled upon foodgawker.com. It looks like the recipe came from a user, so I am going to post both links. The link on foodgawker.com when I search white chili and the actual recipe link.
Foodgawker.com - White ChiliUser joejhorn's recipe:
White Bean and Chicken ChiliLabels: chili, collard greens, food, foodgawker.com, home made, soup, tasty, white bean chicken chili