Chickpea and Swiss Chard Chili

Chuck full of nutrional top dogs like chickpeas and swiss chard this chili is one my new favorites. Riddled with smokey flavor, this super quick dish won't be a one hit wonder. Serve with homemade corn bread. (Recipe by Justin Chapple, from Food and Wine)


Photo by Eva Kolenko

Photo by Eva Kolenko


  • 6 slices of bacon, chopped
  • 1 large onion, chopped
  • 1 large carrot, cut into 1/2-inch pieces
  • 2 garlic cloves, thinly sliced
  • Salt
  • Pepper
  • One 28-ounce can crushed tomatoes
  • 2 cups chicken stock or low-sodium broth
  • Two 15-ounce cans chickpeas, rinsed 
  • 1 pound Swiss chard, leaves and stems chopped
  • 3 chipotles in adobo, minced
  • Shredded Monterey Jack cheese, for serving



In a large saucepan, cook the bacon over moderately high heat, stirring occasionally, until the fat is rendered, about 7 minutes. Add the onion, carrot, garlic and a generous pinch of each salt and pepper and cook, stirring occasionally, until softened about 8 to 10 minutes. Add the tomatoes, stock, chickpeas, Swiss chard and chipotles and bring to a boil. Simmer over moderately low heat until the chili is thickened and the Swiss chard is wilted and just tender, about 8 minutes. Serve in bowls topped with shredded cheese. 

Nicholas BehrensComment