45 minutes
A hearty chili featuring farro, black beans, and a smoky flavor from chipotles in adobo.
tablespoons
Thick-Cut Bacon, chopped
slices
Red Onion, finely chopped
each
Carrot, finely chopped
each
Celery Rib, finely chopped
each
to taste
Pearled Farro
cups
Diced Tomatoes, canned
0 oz
Chipotles In Adobo, seeded and minced
each
Adobo Sauce
tablespoons
Low-Sodium Chicken Broth
quarts
Swiss Chard, trimmed and chopped
0 lb
Black Beans, drained and rinsed, canned
0 oz
Monterey Jack Cheese, shredded, for sprinkling
each
1. Cook Bacon
Heat the olive oil in a large saucepan over medium heat, then add the chopped bacon and cook until crispy and golden, about 5 minutes.
2. Sauté Vegetables
Add the finely chopped red onion, carrot, and celery to the saucepan, season with a pinch of kosher salt, and sauté until softened and fragrant, about 7 minutes.
3. Add Farro and Tomatoes
Stir in the pearled farro, canned diced tomatoes, minced chipotles, and adobo sauce, and cook for 2 minutes.
4. Simmer with Broth
Pour in the low-sodium chicken broth, bring to a boil, then reduce the heat and simmer for 20 minutes, until the farro is tender but chewy.
5. Add Chard and Beans
Add the chopped Swiss chard and drained black beans to the saucepan, and continue to simmer for 5 more minutes.
6. Serve with Cheese
Ladle the chili into bowls, and sprinkle with shredded Monterey Jack cheese before serving.
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