Chickpea Chili

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
  • =Instructions=

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.

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