Source: Food and Wine
Yield: 1 Batch
- Bacon, chopped: 6 slices
- Onion, chopped: 1
- Carrot, chopped: 1
- Garlic, sliced: 2 cloves
- Crushed tomatoes: 1 28-oz. can
- Chicken stock: 2 cups
- Chickpeas, drained: 2 15-oz. cans
- Swiss chard, chopped: 1 lb.
- Chipotles in adobo, minced: 3
- Jack cheese: 1/3 cup
- Parsley: 1 bunch
In a saucepan, cook bacon slices over moderately high heat until the fat is rendered.
Add onion, carrot and garlic cloves; cook until softened, 8 minutes.
Add crushed tomatoes, chicken stock, chickpeas, Swiss chard and chipotles in adobo.
Simmer for 8 minutes, or until the chili is thickened. Serve with shredded jack cheese and parsley.