This recipe calls for liquid smoke, which can easily be found in the spice aisle or near the barbeque sauces in supermarkets. It’s a natural product made by dissolving real wood smoke in water. You can use a couple slices of bacon, or 1/2 t ground chipotle peppers instead. If using the ground chipotle peppers, omit the cayenne; or not…

1 T vegetable oil
1 green or red bell pepper, seeded and chopped
2 medium onions, chopped
1 T chili powder, or to taste
1 t ground cumin
1 T fresh, chopped oregano or 1 t dried oregano
1/4 t cayenne pepper, or to taste
1/2 t salt
2 c chicken or vegetable broth
1/2 t liquid smoke
1-1/2 T arrowroot powder or cornstarch
1 can (15 oz) cannellini beans, or 1-1/2 c cooked cannellini beans
1 can (15 oz) garbanzo beans, or 1-1/2  c cooked garbanzo beans
1 – 2 bunches greens, washed (stemmed) and coarsely chopped
fresh, chopped cilantro, for garnish, optional
yogurt or sour cream, for serving, optional

1. Heat olive oil in a large pot over medium heat and add green or red peppers and onions (and chopped bacon, if using in place of liquid smoke). Saute until onions are soft, about 8 minutes, stirring occasionally. Add chili powder, cumin, oregano, cayenne, and salt. Stir to combine and cook for a couple of minutes. Add broth and liquid smoke. Bring to a simmer.

2. Dissolve arrowroot in some water and stir into chili mixture. Add the beans and greens and simmer, uncovered, for at least 10 minutes and/or until the greens are done to your liking. Taste for seasonings. Serve, topped with cilantro and some yogurt or sour cream alongside.