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Farro Chili with Summer Squash and Red Beans
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
This hearty vegan chili gets bulk and texture from farro simmered in spicy tomato sauce with tender summer squash and red kidney beans.
Course: Entree
Cuisine: American
Keyword: Beans, chili, farro, stew
Servings: 4
Calories: 393 kcal
Author: Alissa
Ingredients
  • 2 tbsp. olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 3 cups vegetable broth
  • 2-14 oz. cans diced tomatoes
  • 3/4 cups uncooked farro
  • 1 1/2 tbsp. chili powder
  • 2 tsp. ground cumin
  • 1 tsp. paprika
  • 1/2 tsp. ancho chili powder, use more for more heat
  • 1/4 tsp. salt
  • 1/4 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
  • 1/2 red bell pepper, diced
Optional Toppings
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Divide into bowls and top with toppings of choice. Serve.
Nutrition Facts
Farro Chili with Summer Squash and Red Beans
Amount Per Serving
Calories 393 Calories from Fat 85
% Daily Value*
Fat 9.4g14%
Saturated Fat 1.5g8%
Sodium 1493mg62%
Potassium 759mg22%
Carbohydrates 62.8g21%
Fiber 14.5g58%
Sugar 13.6g15%
Protein 18.5g37%
Calcium 110mg11%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.