Easy Farro Chili
This farro chili is made in your slow cooker and is a delicious vegetarian chili recipe.
Servings: 4
Calories: 653kcal
Ingredients
- 1 tablespoon olive oil
- 1 cup yellow onion diced
- 3 garlic cloves minced
- 28 oz. diced tomatoes fire roasted; with their juices
- 6 oz. tomato paste
- 1 ½ cups farro rinsed
- 32 oz. kidney beans (2 cans); drained and rinsed
- 2 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon oregano
- 3 cups vegetable broth
Instructions
- Heat the olive oil in a large skillet over medium heat; add the onion and garlic and sauté for 3-5 minutes until soft. Transfer to your slow cooker.
- Add all of the remaining ingredients to your slow cooker and give the mixture a good stir.
- Cook on HIGH for 2 ½-3 hours, or until the farro is soft. NOTE: this chili is on the thicker side -- if you want it to be more soup-like, add an additional ½-1 cup of broth.
- Serve and enjoy!
Notes
*Calories are per serving and are an estimation
*Don't love kidney beans? Sub pinto beans instead!
*Storage: store leftovers in a sealed container in the refrigerator for up to 5 days; To reheat: reheat chili in a large saucepan on the stove, stirring until it's warm
Nutrition
Calories: 653kcal | Carbohydrates: 133g | Protein: 31g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1672mg | Potassium: 2023mg | Fiber: 33g | Sugar: 15g | Vitamin A: 1578IU | Vitamin C: 34mg | Calcium: 185mg | Iron: 12mg