Farro & Black Bean Chili with Swiss Chard & Jack Cheese

1. Cook the Bacon

Heat two tablespoons of extra-virgin olive oil in a large saucepan over medium heat. Add four chopped slices of thick-cut bacon and cook until they are crispy and golden, about five minutes.

2. Sauté the Vegetables

Add one finely chopped red onion, one medium finely chopped carrot, and one medium finely chopped celery rib to the saucepan. Sprinkle with a pinch of kosher salt to enhance the natural sweetness of the vegetables. Cook these until they become soft and aromatic, which should take about seven minutes.

3. Build the Chili Base

Incorporate one cup of pearled farro, a 15-ounce can of diced tomatoes, two minced chipotles in adobo, and two tablespoons of adobo sauce. Stir everything together and let it cook until the mixture starts bubbling gently, which takes about two minutes.

4. Simmer the Chili

Pour in one quart of low-sodium chicken broth and increase the heat to bring it to a boil. Once boiling, reduce the heat and let the chili simmer partially covered for 20 minutes. The farro should become tender to the bite.

5. Add Swiss Chard and Black Beans

Add half a pound of chopped Swiss chard and one drained and rinsed 15-ounce can of black beans to the saucepan. Allow these to simmer in the chili for an additional five minutes, until the chard is tender and the beans are heated through.

6. Season and Serve

Season the chili with salt and pepper to your taste. Serve it hot, sprinkling shredded Monterey Jack cheese on top for a creamy, melty finish.