Let me share with you my newest obsession. Farro. I can’t get enough of it lately. Why, I have no idea but I am suddenly alllll about it.
This is a nice and hearty vegetarian chili with a spice level that you can adjust to your own tastes. Filled with plenty of beans, chewy farro and lots of veggies. And did I mention it was easy? Oh yes, yes I did.
CROCKPOT VEGETARIAN CHILI WITH FARRO
Prep time:
Cook time:
Total time:
Serves: 8
Recipe Modified from: cookiemonstercooking
Ingredients
- 1 red onion, chopped
- 1 green pepper, chopped
- 1 orange pepper, chopped
- 1 (8 ounce) package baby bella mushrooms, sliced
- 2 (14 ounce) cans diced fire-roasted tomatoes
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 3 cups low-sodium vegetable broth
- 1 cup farro, rinsed and drained
- 1 to 3 chipotle peppers in adobo sauce, minced**
- 1 ½ tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon salt
- Topping / serving ideas:
- plain greek yogurt / sour cream
- sliced green onions
- chopped cilantro
- shredded cheddar cheese
- sliced avocado
- tortilla chips
Instructions
- Add all of the ingredients for the chili to a 6-quart crockpot. Give it a good stir then cover and cook on low for 6 to 8 hours (I do 8 hours in my crockpot).
- The chili should have thickened up slightly by the time it is done and the veggies should be nice and tender. Season with salt and pepper to taste, if needed. Top as desired.
- Notes
- The chili will thicken up even more as leftovers. If needed, add a splash of veggie broth when reheating to loosen it up.
Notes
Adjust the amount of chipotle pepper to your taste. If you go with 1, the chili will be really mild in spice. We like to add the full 3, to give it a good kick (but that’s just our preference!).
Photo Credit: cookiemonstercooking