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Spicy Veggie Chili

Remember 2 Mondays ago when Ohio State shocked the world and won the National Championship? That same night, I shocked the world (of Texas) with an amazing chili recipe– with NO meat!

Texans tend to get pretty squirrely when you mention taking the meat out of something… so I just don’t mention it. I let the dish speak for itself. 

I know I’ve done my job when I don’t hear “Where’s the meat?!” All I heard around the TV for this recipe was “mmmm.”


Never heard of the first ingredient, farro? Don’t sweat it. It’s just a grain, like rice or quinoa. You buy it in a bag and boil it for 10 minutes and it’s done. You can find it in the same aisle in the same section with the rice and other grains. Why use it? It’s a whole grain, high fiber, high protein and it’s got a great texture. Try something new!

Spicy Veggie Chili

Spicy Veggie Chili


  • 1 cup 10-minute farro
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 3 large garlic cloves, minced
  • 2 cans diced tomatoes (I used fire-roasted, un-drained)
  • 3 tablespoons tomato paste
  • 1 can black beans (15 oz, drained)
  • 2 cups water
  • 2 teaspoons vegetable bouillon
  • 1 small can of chipotle chilis (1-2 chilis, diced and 2 tablespoons chipotle sauce)
  • 3 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons dried oregano
  • 1 tablespoon dried red pepper
  • 2 handfuls of kale, ribs removed


  1. Cook farro according to package directions. Drain and set aside.
  2. In a large pot, heat olive oil over medium heat and saute onions, bell pepper and garlic until fragrant (5 minutes). Add all remaining ingredients except kale and simmer for 10-15 minutes.
  3. Add farro and cook an additional 10 minutes. If the farro absorbs too much liquid, add more water and bouillon for desired consistency. Stir in kale at the end of cooking.

7 responses to “Spicy Veggie Chili”

  1. Greta @ Pickle Travel Blog says:

    Yum! I’m going to have to try this! My step-dad is from OK and he’d probably have a heart attack too to have to eat chili w/o meat, but it sounds so much better this way :c)

  2. Kate C. says:

    Always fun to “sneak” vegetarian foods in with unsuspecting friends and family ;-) Looks tasty!

  3. Stephen says:

    Another frustrating American recipe. Am from northern England, shops here do not sell farro (had to Google it to find out what it was) here, nor do we sell tins of chilli’s, let alone tins (cans) of chipotle chilli’s, in this country. I would have liked to try this recipe.

    • MeganWareRD says:

      Stephen– don’t fret! Substitutions can be made! Do you guys have wheat berries? You HAVE to have quinoa! Try one of those in place of the farro. As for the chiles, chipotle peppers are just red jalapeños that have been smoked. You can use any kind of chilies that you want to give the chili the heat you want. Do you have chipotle chili powder? The only difference between that and regular chili powder is the smoky flavor it has.

  4. Spicy Veggie Chili | Storehouse says:

    […] post was originally published on this […]

  5. Patty says:

    Sounds great but I need the carb count for insulin…do you have the nutrition info?

    • admin says:

      You can easily import the recipe into myfitnesspal.com or the my fitness pal app to get all the nutrition info!

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