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Chipotle Beans and Greens

Chipotle Beans and Greens

Serves: 6

Category: Main Dishes - Vegan
Author: Jennifer Finn
Tags: Quick and Easy

Average Rating: 
Rated by: 6 members

Rate it: 
(Give a recipe one to five stars. Click the appropriate star to submit your rating)

A chipotle pepper adds heat and some smokiness to this quick and easy dish.

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1 1/2 pounds fresh collard greens, tough stems removed and chopped
42 ounces no-salt-added diced tomatoes (see note)
1 chipotle pepper in adobo sauce
4 ounces no-salt-added tomato paste
6 cups cooked pinto beans or 4 (15 ounce) cans no-salt-added or low sodium pinto beans, drained
1 teaspoon garlic powder


Water saute collard leaves in a large pot until tender.

In a food processor, blend 1 1/2 cups of the tomatoes and the chipotle pepper. Add to the collard greens along with remaining tomatoes and other ingredients. Mix well and heat until bubbly.

Good when stored in the refrigerator overnight and re-heated.

Note: Choose tomato products packaged in cartons or glass. These materials do not contain BPA.

Calories 292; Protein 17 g; Carbohydrates 62 g; Total Fat 1.6 g; Saturated Fat 0.3 g; Cholesterol 0 mg; Sodium 1587 mg; Fiber 16.6 g; Beta-Carotene 3333 ug; Vitamin C 64 mg; Calcium 163 mg; Iron 8 mg; Folate 207 ug; Magnesium 130 mg; Zinc 2.1 mg; Selenium 16.5 ug

Comments (4):



03/31/2009 09:38 AM

Rated this recipe:

My husband (non-vegetarian) and I both enjoyed this. It's a good "beans and greens" dish. I had all the ingredients available, except for the chipotle pepper, so used a poblano pepper instead. I served it over a little home-made polenta. It's very easy to make, and the ingredients will be easy to keep on hand.


07/02/2013 04:39 PM

Rated this recipe:

Delicious and convenient. This is quick and easy to make and it is very likely you will have most of these ingredients on hand. I didn't have the chipotle pepper so I used Mrs. Dash Southwest Chipotle seasoning instead.


05/21/2017 01:07 PM

Rated this recipe:

 So glad that we had chipotle adobo handy today. (We make our own chipotle adobo sauce without salt.) Hot and spicy and scrumptious! So simple and tastes so great. Go figure.

This comment was last edited on 05/21/2017 09:54 PM


01/12/2020 08:40 PM

Rated this recipe:

This is hands down my favorite dish that I've found on this site. It's delicious and super easy to make. The umami makes it supremely satisfying. We eat this over a little brown basmati rice. I've eaten this dish at least 3x per week for the past year, and I don't see this tapering off. I wish I could find a few other recipes as quick, easy, delicious, and healthy as this one.

The secret for me is to make sure the collard greens have cooked down a little but are still just a little tough before adding the other ingredients. Then I simmer it all for about 15 minutes, until it has darkened and is heated throughout. This way, the collards finish cooking with the other ingredients, and they don't overcook and develop the famously unappealing collard green bitterness.