Red Chard and Garbanzo Bean Chili

Cooking Times

Ready in: 20 minutes
Prep time: 5 minutes
Cook time: 15 minutes
Serves: 3 - 4


  • 2 lb. Cal-Organic Red Chard
  • 2 tbsp. extra virgin olive oil
  • 2 oz. pancetta, diced into 1/4" pieces
  • 2 tbsp. shallot, finely chopped
  • 1 can garbanzo beans, drained and rinsed
  • Red chili pepper flakes
  • Salt and pepper, to taste


  1. Wash and rinse the chard leaves, but do not pat the chard dry.
  2. Tear the stems from the leaves and chop into ½” pieces; set aside. Stack the leaves and chop them coarsely. Keep the leaves and stems separate.
  3. Heat extra virgin olive oil in a large skillet over medium-high heat. Place the pancetta in the skillet and cook until browned. Add the chopped shallot and red pepper flakes and stir often, until the shallot softens (around 2 minutes).
  4. Add the chard stems and garbanzo beans. Stir occasionally for about 4 minutes. Add the chard leaves one handful at a time until they wilt. Cover the skillet and stir occasionally until the chard is tender (around 5 minutes).
  5. Season with salt and pepper and serve hot. Enjoy!
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Back To Our Roots

12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.