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Farro & Black Bean Chili with Swiss Chard & Jack Cheese

This spicy chili gets a good kick from smoky chipotles and amazing heartiness from a mix of black beans and deliciously chewy farro.

Ingredients 

  • 2 tablespoons extra-virgin olive oil
  • 4 thick-cut bacon slices, chopped
  • 1 red onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1/2
  • 1 medium celery stalk, finely chop
  • Kosher salt
  • 1 cup pearled farro (aka quick-cooking farro)
  • 1 15-ounce can diced tomatoes
  • 2 canned chipotles in adobo, seeded and minced, plus 2 tablespoons adobo sauce from the can
  • 1 quart low-sodium chicken broth
  • 1/2 pound Swiss chard, thick stems trimmed, leaves and thin stems chopped
  • 1 15-ounce can black beans, drained and rinsed
  • Shredded Monterey Jack cheese, for sprinkling

Instructions

  • In a large saucepan, heat the olive oil over medium heat. Add the bacon and cook, stirring occasionally, until rendered but not crisp, about 5 minutes. Add the onion, carrot, celery, and a generous pinch of salt. Cook, stirring occasionally, until the vegetables are softened, about 7 minutes. Add the farro, tomatoes, chipotles, and adobo sauce. Cook, stirring, until bubbling, about 2 minutes. Stir in the broth and bring to a boil over high heat, then cover partially and simmer over medium heat, stirring occasionally, until the farro is tender, about 20 minutes.
  • Stir the chard and beans into the saucepan and simmer until the chard is tender and the beans are heated through, about 5 minutes. Season the chili with salt and pepper.
  • Ladle the chili into bowls andserve hot, sprinkled with shreddedMonterey Jack.

Notes

Do It Ahead: The chili can be refrigerated in an airtight container overnight. Reheat in a saucepan over medium heat, stirring occasionally, until hot; add a bit of water if too thick.
FARRO & BLACK BEAN CHILI WITH SWISS CHARD & JACK CHEESE is excerpted from JUST COOK IT! © 2018 by Justin Chapple. Photography © 2018 by David Malosh. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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