Collard & Pinto Bean Chili

I recently posted a vegan lentil chili recipe and wrote about my new found affection for chili. This is another great recipe. It is vegan as well (unless you use the chicken broth) and contains collards, which I classify as a “super” food because greens are so versatile and nutritious. As far as taste, I’ll tell you this story. Days after serving this for dinner, my husband asked, “was that beef or buffalo in the collard chili?” Huh? Yeah, it has no meat but it is very hearty and has a rich chili flavor. He assumed the hearty tex-mex flavor and texture was from meat. I suggest adding a dollop of sour cream for a little treat on top!

3 bunches collard greens
Olive oil and S/P

2 cups chicken or veggie broth (low-sodium)

1 large red onion, chopped
4 cloves garlic, minced
1 large poblano or green bell pepper, chopped
2 canned chipotle peppers in adobo sauce, chopped
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons ground paprika
1 teaspoon ground cayenne pepper plus more to taste
2 15-ounce cans pinto beans, rinsed
2 28-ounce can crushed tomatoes

Optional garnishes: Grated cheddar cheese, fresh cilantro leaves, sour cream


  1. Strip the leaves from the central stems of the collards; discard the stems. Wash and drain the leaves. Working in batches, use a food processor to finely chop, but not puree, the leaves (or you can hand chop). Set aside.
  2. In a large saucepan or Dutch oven, heat a dash of olive oil over medium-high heat. Add the onions; sauté for 5 minutes. Add the garlic and pepper. Continue to cook, stirring occasionally, until the onion is translucent and the peppers are soft. Stir in the chipotle pepper, oregano, cumin, paprika and cayenne. Stir in the chopped collards; cook 1-2 minutes.
  3. Add the broth and cook for another 5 minutes until the collards shrink down in size a bit. Add the beans and tomatoes. Stir to combine, then cover, reduce heat to medium-low, and gently simmer for 20 to 25 minutes, stirring occasionally. Season to taste with salt, pepper and cayenne; cover and cook 5 more minutes to blend flavors.
  4. Serve hot with your desired garnish.

Serves: 8

Recipe source: Adapted from an Atlanta Magazine recipe

Time: About an hour


One thought on “Collard & Pinto Bean Chili

  1. Terry Watson February 27, 2011 / 1:30 AM


    I like your site and wanted to know if you would be interested in exchanging blogroll links.

    Thanks in advance

Comments are closed.