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.
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.
Notes
Spice blend adapted from Genius Kitchen.