Farro and Bean Chili


Farro and Bean Chili from the NYTimes Cooking

4 to 6 servings; time - 1 hour /

Ingredients:

  • ¼ C olive oil (I didn’t use this.)

  • 1 lg. yellow onion, coarsely chopped (I used the large Mirepoix from Wegman’s)

  • Salt

  • 1 c. farro

  • 4 garlic cloves, finely chopped or grated

  • 1 Tb. Ground Cumin

  • 1 Tb. Chili Powder

  • 1 28-0z. can fire-roasted, crushed tomatoes

  • 2 15-Oz. cans of beans that you like; with their liquid

  • ½ c. chopped cilantro leaves and stems

  • 1 tsp. apple cider vinegar

  • Possible toppings: diced onions, diced avocado, pickled red onions, chopped jalapeños

Preparation:

  1. In a large pot or Dutch oven, heat a bit of broth or water over medium heat. Add the onion, season with salt and cook until softened, 3 to 5 minutes. Add the farro and the garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Add the ground cumin and chili power and stir until fragrant, 30 sec. to 1 minute.

  2. Add tomatoes, then fill the can ¾ up with water and pour that in, too. Hold the beans back with a spoon and pour in the liquid from the cans. Season with salt, scrape up any browned bits on the bottom of the pot, bring to a simmer, then reduce heat and cook until the farro is tender, but not still chewy, 25 to 35 minutes. Stir often and vigorously and scape the bottom of the pot to keep the farro from sticking. If the mixture gets too think, add water.

  3. Stir in the beans and cook until warm and the chili has thickened, 3 to 5 minutes. Remove from heat and stir in the cilantro and vinegar. Taste and add salt until chili is rich and boldly spiced. Serve with more cilantro, and additional garnishes as you like. Chili keeps for up to 4 days refrigerated; warm it over low heat and adjust consistency and seasonings with water, salt, vinegar and chili powder.