Farro and Bean Chili

Name: Farro and Bean Chili
Prep time: 5 min
Cook time: 1 h
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 1/4 cup neutral or olive oil; 1 large yellow onion, coarsely chopped; Salt; 1 cup farro; 4 garlic cloves, finely chopped or grated; 1 tablespoon ground cumin; 1 tablespoon store-bought or homemade chili powder; 1 (28-ounce) can fire-roasted, crushed tomatoes; 2 (15-ounce) cans beans, such as pinto, black or any bean you like in chili, with their liquid; 1/2 cup chopped cilantro leaves and stems, plus more for serving; 1 teaspoon apple cider vinegar; Diced onions, diced avocado, pickled red onions, chopped jalapeños, vegan sour cream, shredded vegan cheese, for serving (optional)

By Ali Slagle

Updated Oct. 11, 2023

Farro and Bean Chili — Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 1 hour
Prep Time: 5 minutes
Cook Time: 1 hour
Rating: 5(573)
Comments: Read comments

For a vegan chili that’s rich, silky and hearty, introduce a whole grain like farro. When cooked, it has a similar rubble as ground meat, a nutty flavor that’s natural in chili, and starches that thicken the surrounding liquid. Feel free to swap in other grains like white or brown rice, bulgur or wheat berries, and adjust the cooking time and water quantity so the grains are tender, and the chili isn’t soupy. The combination of chili powder and fire-roasted tomatoes creates a moderately spicy base, but for more heat, add chipotle chiles in adobo, chopped fresh jalapeño or hot sauce with the tomatoes. However you tweak it, this chili’s flavor improves with time, so make it ahead and warm up a bowl anytime the need strikes.

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Ingredients

Yield:4 to 6 servings

¼cup neutral or olive oil
1large yellow onion, coarsely chopped
Salt
1cup farro
4garlic cloves, finely chopped or grated
1tablespoon ground cumin
1tablespoon store-bought or homemade chili powder
1(28-ounce) can fire-roasted, crushed tomatoes
2(15-ounce) cans beans, such as pinto, black or any bean you like in chili, with their liquid
½cup chopped cilantro leaves and stems, plus more for serving
1teaspoon apple cider vinegar
Diced onions, diced avocado, pickled red onions, chopped jalapeños, vegan sour cream, shredded vegan cheese, for serving (optional)

Ingredient Substitution Guide

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Preparation

Step 1
In a large pot or Dutch oven, heat 2 tablespoons oil over medium-high. Add the onion, season with salt and cook until softened, 3 to 5 minutes. Add the remaining 2 tablespoons oil, the farro and the garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Add the ground cumin and chili powder and stir until fragrant, 30 seconds to 1 minute.
Step 2
Add the tomatoes, then fill the can three-quarters 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 scrape the bottom of the pot to keep the farro from sticking. If the mixture gets too thick, add water.
Step 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.

Ratings

5 out of 5

573 user ratings

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Comments

Hugh2 years ago

Added a tbsp of cocoa powder and a pinch of brown sugar, was amazing!

shef2 years ago

ugh Using the liquid in the can? I would rinse those beans & add broth or beer.

Jeff2 years ago

So good, we didn't miss any elements of normal meat based chili. Savory, spicy, great texture. Just plain delicious. We used pinto beans and black-eyed peas.

Sharon Simmons1 day ago

Texture was a real winner with the farro. Needed quite a bit more spices, for my taste, which was an easy fix. Took to a potluck and got lots of compliments. Will definitely make again.

DeeDee3 weeks ago

One of the best chili recipes I’ve had. Subbed wheat berries, drained and rinsed the beans and used vegetable broth, and passed on the cilantro. More please.

Naomi2 months ago

I’ve made this several times. Not only is it incredibly quick and easy, but it’s also delicious and hearty. I don’t use a large onion or olive oil because I find both flavors overpowering. Instead, I cook green onion in garlic ghee, and add some organic onion powder in with the cumin and chili powder. I use smoked salt and a full tablespoon of ACV, no cilantro.

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