Farro and Bean Chili
Updated Oct. 11, 2023
- Total Time
- 1 hour
- Prep Time
- 5 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup neutral or olive oil
- 1large yellow onion, coarsely chopped
- Salt
- 1cup farro
- 4garlic cloves, finely chopped or grated
- 1tablespoon ground cumin
- 1tablespoon store-bought or homemade chili powder
- 1(28-ounce) can fire-roasted, crushed tomatoes
- 2(15-ounce) cans beans, such as pinto, black or any bean you like in chili, with their liquid
- ½cup chopped cilantro leaves and stems, plus more for serving
- 1teaspoon apple cider vinegar
- Diced onions, diced avocado, pickled red onions, chopped jalapeños, vegan sour cream, shredded vegan cheese, for serving (optional)
Nutritional analysis per serving (6 servings)
295 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 12 grams dietary fiber; 15 grams sugars; 10 grams protein; 847 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot or Dutch oven, heat 2 tablespoons oil over medium-high. Add the onion, season with salt and cook until softened, 3 to 5 minutes. Add the remaining 2 tablespoons oil, the farro and the garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Add the ground cumin and chili powder and stir until fragrant, 30 seconds to 1 minute.
- Step 2
Add the tomatoes, then fill the can three-quarters up with water and pour that in, too. Hold the beans back with a spoon and pour in the liquid from the cans. Season with salt, scrape up any browned bits on the bottom of the pot, bring to a simmer, then reduce heat and cook until the farro is tender but not still chewy, 25 to 35 minutes. Stir often and vigorously and scrape the bottom of the pot to keep the farro from sticking. If the mixture gets too thick, add water.
- Step 3
Stir in the beans and cook until warm and the chili has thickened, 3 to 5 minutes. Remove from heat and stir in the cilantro and vinegar. Taste and add salt until chili is rich and boldly spiced. Serve with more cilantro, and additional garnishes as you like. Chili keeps for up to 4 days refrigerated; warm it over low heat and adjust consistency and seasonings with water, salt, vinegar and chili powder.
Private Notes
Comments
Added a tbsp of cocoa powder and a pinch of brown sugar, was amazing!
So good, we didn't miss any elements of normal meat based chili. Savory, spicy, great texture. Just plain delicious. We used pinto beans and black-eyed peas.
ugh Using the liquid in the can? I would rinse those beans & add broth or beer.
I followed Rachel’s suggestions and increased the amount of chili powder and also added smoked paprika and a canned, chopped chipotle pepper with adobo sauce. The beans I used were blackeyed peas and I also added chopped celery and carrot. I agree that the farro is amazing, with a wonderful texture! So delicious!
I made it for the annual office chili cook-off. I did not win or place but it was an easy and tasty recipe for the lone meatless chili in the competition. Pursuant to the notes, I added some dark cocoa, chipotle pepper and smoked paprika. I also added some beer but it had a very strong flavor profile so I added tomato paste and molasses to counter the sour of the beer. I will be eating the leftovers with rice or polenta this week.
No notes! Very hearty and filling but without the heaviness of eating a meat dish. Will definitely make again.