This chili is amazingly hearty and tasty. Cooked grains give a delightful "chew" and texture that easily replaces meat, along with beans and vegetables to keep you full for hours. To reduce sodium, be sure to choose no salt added canned goods.
Prep Time20 minutesmins
Cook Time30 minutesmins
Course: American
Cuisine: vegan
Keyword: vegetarian, Weight Watchers
Servings: 8
Calories: 283kcal
Author: www.theholymess.com
Ingredients
2cupsfarro or barley, cooked.May use any whole grain such as barley, burglar, or brown rice. Cook approx. 1 cup dry grain for 2 cups cooked.
1cupcarrotsdiced
1cuponiondiced
1cupcelerydiced
1cupzucchinior green pepper, diced
1cankidney beansdrained and rinsed, 15 ounces
1canblack beansdrained and rinsed, 15 ounces
1canRotel with green chilisregular or mild
2cansdiced tomatoesundrained, 15 ounces each
1cantomato sauce15 ounces
2Tchili powder
1Tcumin
2tspsalt(optional - do not use for reduced sodium diets)
1/4cupwater
Instructions
Stove Top
Sautee carrots, onions, celery, and zucchini in 1/4 cup water until soft. Add a bit more water if needed to prevent sticking.
Once vegetables are softened, sprinkle with chili powder, cumin, and salt. Cook for 2 minutes until spices are fragrant.
In a large cooking pot on stove top, add cooked farro, vegetables, and all remaining ingredients.
Bring to a boil and then simmer for 30 minutes. You may need to add additional water, 1/2 cup at a time, if the chili becomes too thick. (This is because the grains continue to absorb liquid even though they are cooked.)
Serve and enjoy, or allow to cool then place into containers for meal prep or to freeze.
Instant Pot
Set Instant Pot to "sauté" mode. Place vegetables and water into Instant Pot and cook until vegetables are soft. Scrape the bottom of the Instant Pot with a spatula to be sure no vegetables are stuck to the bottom (which can prevent the Instant Pot from starting).
Add remaining ingredients to pot.
Close lid and set valve to "closed".
Select "meat/stew" button and cook for 20 minutes.