This smoky, rich chili from F&W’s Justin Chapple is a simple one-pot dish.
Slideshow: More Chili Recipes
6 slices of bacon, chopped
1 large onion, chopped
1 large carrot, cut into 1/2-inch pieces
2 garlic cloves, thinly sliced
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
How to Make It
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 each of salt and pepper and cook, stirring occasionally, until softened, 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.
The chili can be refrigerated overnight. Reheat gently before serving.
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