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    Farro & Black Bean Chili with Swiss Chard & Jack Cheese

    clock-icon50 minutes
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    Pixicook editorial team

    A hearty and flavorful chili made with farro, black beans, Swiss chard, and Monterey Jack cheese, perfect for a comforting meal.

    Ingredients for Farro & Black Bean Chili with Swiss Chard & Jack Cheese

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Thick-Cut Bacon, chopped

    slices

    Substitute chevron-down

    Red Onion, finely chopped

    each

    Substitute chevron-down

    Carrot, finely chopped

    each

    Substitute chevron-down

    Celery Rib, finely chopped

    each

    Substitute chevron-down

    Kosher Salt

    pinches

    Substitute chevron-down

    Pearled Farro

    cups

    Substitute chevron-down

    Diced Tomatoes, 15-ounce

    0 cans

    Substitute chevron-down

    Chipotles In Adobo, minced

    each

    Substitute chevron-down

    Adobo Sauce

    tablespoons

    Substitute chevron-down

    Low-Sodium Chicken Broth

    quarts

    Substitute chevron-down

    Swiss Chard, chopped

    0 lb

    Substitute chevron-down

    Black Beans, drained and rinsed

    0 cans

    Substitute chevron-down

    Monterey Jack Cheese, shredded

    to taste

    Substitute chevron-down

    Ground Black Pepper

    to taste

    Substitute chevron-down

    How to Make 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.


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