Recipe: Chicken-and-chard chili

by Matt Erickson
April 12, 2017

This recipe is from “Nourishing Meals,” by Alissa Segersten and Tom Malterre.

Chicken and chard chili
It might be springtime, but those rainy April days can still be a great time for a nice pot of chili. This recipe infuses that chili with some powerful nutrients in the form of chard. You could easily substitute some kale or collard greens, which are also nutrient-packed.

Ingredients

Chicken and chard chili
  • 2-3 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, crushed or minced
  • 1-2 jalapeno peppers, seeded and finely diced
  • 2 organic chicken breasts, chopped in small pieces
  • 1 tablespoon ground cumin
  • 1 tablespoon mild chili power
  • 1 teaspoon smoked paprika (optional)
  • 2 cups tomato sauce
  • 3 cups water
  • 5-6 cups cooked pinto or red beans
  • 2 teaspoons Herbamare (or to taste)
  • 2 cups chopped chard
Directions

Heat a large soup pot over medium heat, and add in the olive oil. It really does matter, by the way, that you use real extra virgin olive oil. Extra virgin has health benefits that other types of olive oil don’t have, because it undergoes less processing.

After the oil, add the onions. Sauté them for 5 to 10 minutes, or until they’ve turned soft and they’re beginning to change color.

Chicken and chard chili

Add the garlic, the jalapeno, and the chicken, and sauté for 2 to 3 more minutes. (Be sure to scoop the seeds out of your jalapeno, unless you’re a glutton for punishment.) Next, add the cumin, chili powder, and smoked paprika, and then sauté for another minute.

Chicken and chard chili

Now add the tomato sauce, water, beans, and Herbamare. (Haven’t heard of Herbamare? It’s a seasoning mixture made from herbs, and you can use it in place of table salt to add flavor.)

Give everything a stir, cover the pot, and let it simmer over medium-low heat for 45 to 60 minutes.

Chicken and chard chili

Once the chicken is tender and the flavors have melded nicely (give it a taste), it’s time to add in the chard.

Chicken and chard chili

Simmer for 5 more minutes to wilt the chard. Now turn off the heat, taste and adjust the seasoning if necessary, and serve! It should yield 6 to 8 servings.

Chicken and chard chili

Here’s a printer-friendly PDF of this recipe. And here it is condensed to fit on your phone or tablet screen:

Ingredients
  • 2-3 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, crushed or minced
  • 1-2 jalapeno peppers, seeded and finely diced
  • 2 organic chicken breasts, chopped in small pieces
  • 1 tablespoon ground cumin
  • 1 tablespoon mild chili power
  • 1 teaspoon smoked paprika (optional)
  • 2 cups tomato sauce
  • 3 cups water
  • 5-6 cups cooked pinto or red beans
  • 2 teaspoons Herbamare (or to taste)
  • 2 cups chopped chard
Directions
  • Heat a large soup pot over medium heat. Add olive oil and then onions. Sauté for 5 to 10 minutes, until onions turn soft and start to change color.
  • Add garlic, jalapeno, and chicken. Sauté for 2 to 3 minutes.
  • Add cumin, chili powder, and paprika. Sauté for one more minute.
  • Add tomato sauce, water, beans, and Herbamare. Stir, cover, and simmer over medium-low heat for 45 to 60 minutes.
  • When the chicken is tender and the flavors have melded, add chard. Simmer for 5 more minutes.
  • Turn off heat, taste and adjust seasoning if necessary, and serve.

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