Seemingly overnight, it went from patio weather to hot toddy weather here. I didn’t even want to turn on my oven just a few weeks ago, and now I’ve fired up my slow cooker to make this easy farro sweet potato bean chili.
Has farro already been the popular new grain, and I’m just now getting the memo? I have no idea. When it comes to food trends, I’m definitely not on the cutting edge. I just know that I like farro’s chewy texture and flavor, which is a lot like brown rice, but that it actually has more protein and fiber than brown rice.
For a long time now, my go-to grain has been quinoa. It’s a complete source of protein that’s quick and easy to make, so I stuck with what I knew. But since giving up dairy in my diet, I’ve realized that I need to branch out and try new things. So the other day in the grocery store I grabbed a bag of farro, and a few days later I cooked it up. I know I’ve had farro, but I had never cooked it myself, and I was surprised how much I liked it. When I went to buy some at a different grocery store, though, I realized the the first packet I’d bought, from Trader Joes, was pre-cooked, so it cooked up in only 10 minutes, versus regular farro, which takes like an hour. But since this farro chili is made in a slow-cooker, it gets around that problem.
This recipe really couldn’t be much easier. Just chop up onion, garlic, and sweet potato, open some cans, and throw everything in a slow-cooker. In a couple of hours, you have a really satisfying meal. While you’re waiting, you could even cook up some cornbread, which would go perfectly with this.
Farro Sweet Potato Bean Chili
2 Tbsp extra-virgin olive oil
1 small yellow onion, diced
3 garlic cloves, minced
2 cups farro
1 can ( 6 oz) tomato paste
2 cans (15 oz each) diced tomatoes
2 cans (15 oz each) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 sweet potato, peeled and diced (about 2 cups)
2 cups vegetable broth
½ tsp oregano
1 tsp chili powder
1 tsp cumin
1 tsp salt
Pinch cayenne pepper
Optional toppings: Sour cream, cheese, diced green onions, sliced avocado, sliced jalapeno pepper, tortilla chips, lime.
Put olive oil the bottom of your slow cooker, then add the rest of the ingredients. Heat on high for 2-3 hours.
After 2-3 hours, stir everything together, taste and add additional seasoning if you wish.
Top with sour cream, cheese (non-dairy, if you want to keep it vegan), diced green onions, sliced avocado, sliced jalapeno pepper, tortilla chips, and/or a squeeze of lime.
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