Collard and Pinto Bean Chili - Atlanta Magazine

Ingredients

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