Farro Chili with Summer Squash and Red Beans
This hearty vegan chili gets bulk and texture from farro simmered in spicy tomato sauce with tender summer squash and red kidney beans.
Servings: 4
Calories: 393kcal
Ingredients
- 2 tbsp. olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 cups vegetable broth
- 2-14 oz. cans diced tomatoes
- ¾ cups uncooked farro
- 1 ½ tbsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. paprika
- ½ tsp. ancho chili powder, use more for more heat
- ¼ tsp. salt
- ¼ tsp. black pepper
- 2 tbsp. tomato paste, or more, if you like very thick chili
- 1 tbsp. agave, or sweetener of choice
- 1-14 oz. can kidney beans, drained and rinsed
- 1 small zucchini, chopped
- 1 small yellow summer squash, chopped
- ½ red bell pepper, diced
Optional Toppings
- Chopped scallions
- Fresh cilantro
- Avocado
- Cashew cream
Instructions
- Coat the bottom of a large pot with oil and place over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and sauté 1 minute more.
- Add broth, tomatoes, farro, cumin and chili powder. Raise heat to high and bring to a simmer. Lower heat and allow to simmer until farro is tender, 30-40 minutes, stirring occasionally.
- Add remaining ingredients and stir to incorporate. Bring back to a simmer and cook, stirring occasionally, until zucchini and peppers are tender, about 5 minutes.
- Divide into bowls and top with toppings of choice. Serve.
Nutrition
Calories: 393kcal | Carbohydrates: 62.8g | Protein: 18.5g | Fat: 9.4g | Saturated Fat: 1.5g | Sodium: 1493mg | Potassium: 759mg | Fiber: 14.5g | Sugar: 13.6g | Calcium: 110mg | Iron: 4.5mg