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Farro & Black Bean Chili with Swiss Chard & Jack Cheese
20 mins
35 mins
4
Steps
- In a large saucepan, heat the olive oil over medium heat. Add the bacon and cook, stirring occasionally, until rendered but not crisp, about 5 minutes. Add the onion, carrot, celery, and a generous pinch of salt. Cook, stirring occasionally, until the vegetables are softened, about 7 minutes. Add the farro, tomatoes, chipotles, and adobo sauce. Cook, stirring, until bubbling, about 2 minutes. Stir in the broth and bring to a boil over high heat, then cover partially and simmer over medium heat, stirring occasionally, until the farro is tender, about 20 minutes.
- Stir the chard and beans into the saucepan and simmer until the chard is tender and the beans are heated through, about 5 minutes. Season the chili with salt and pepper.
- Ladle the chili into bowls andserve hot, sprinkled with shreddedMonterey Jack.
Notes
- Do It Ahead: The chili can be refrigerated in an airtight container overnight. Reheat in a saucepan over medium heat, stirring occasionally, until hot; add a bit of water if too thick.
Originally published at justinchapple.com. Reproduced for personal collection.
