Skip Navigation

Chicken and Chard Chili


2 - 3 Tbsp. 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 Tbsp. ground cumin

1 Tbsp. mild chili power

1 tsp. smoked paprika (optional)

2 cups tomato sauce

3 cups water

5 - 6 cups cooked pinto or red beans

2 tsp. Herbamare, or to taste

2 cups chopped chard


  1. Cook in a large soup pot over medium heat. Add olive oil, then onions; sauté for 5-10 minutes or until onions are soft and begin to change color. Add crushed garlic, jalapeno pepper and chicken; sauté for 2 to 3 minutes more. Add cumin, chili powder and smoked paprika; sauté 1 minute.
  2. Add tomato sauce, water, beans and Herbamare. Stir, cover and simmer on medium-low heat for 45-60 minutes. Once the chicken is tender and the flavors have melded, add chard and simmer for 5 minutes. Turn off heat, taste and adjust salt and seasonings if necessary.

Yield: 6-8 servings

Recipe from “Nourishing Meals” by Alissa Segersten and Tom Malterre MS, CN

Explore more news, events and media