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Vegetarian Lentil & Farro Chili

Vegetarian Lentil & Farro Chili! This easy vegetarian chili gets an added boost of nutrition from lentils, and a great texture from the addition of farro. The rich flavor and heartiness of this dish is exactly what you need this fall — you may be surprised when you don’t even miss the meat.
Prep Time3 mins
Cook Time20 mins
Total Time23 mins
Course: Main Course, Soup
Cuisine: American
Servings: 4 servings
Author: The Kitchen Prep


  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon garlic powder
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon cayenne
  • 14.5 ounces 1 can diced tomatoes
  • 15.5 ounces 1 kidney beans
  • ½ dry farro
  • 1 cup beer
  • ½ cup water
  • ½ cup cooked lentils


  • Heat olive oil in a pot or a pan with high sides over medium-high heat. Add onion and cook until slightly softened.
  • Stir in tomato paste {it's ok if it's dry at this point}. Add garlic powder, chili powder, cumin, oregano, salt and cayenne and cook, stirring constantly, for about a minute.
  • Stir in the diced tomatoes and kidney beans, scraping the bottom of the pan. Add the farro and stir to combine.
  • Pour in the beer and water, again scraping the bottom of the pan. Give it a good stir and allow it to come up to a boil. Cook for about 1 minute, then place a lid on the pot or pan and reduce the heat to low and allow to simmer for 10-12 minutes or until the farro is tender.
  • Remove the lid and gently stir in the cooked lentils. Simmer for another minute or two to heat them through.
  • Serve hot with your favorite chili toppings.


Spice blend adapted from Genius Kitchen.