Farro & Black Bean Chili

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.