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
Ingredients
- 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
Instructions
- Cook farro according to package directions. Drain and set aside.
- 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.
- 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.