Name: Three-Bean Chili with Farro & Dark Chocolate
Ingredients: 3/4 cup Farro (Dry); 2 cups Water; 1 tbsp Olive Oil; 1 Butternut Squash (Peeled and chopped into 1/3- to 1/2- inch cubes (about 5 cups)); 1 Yellow Bell Pepper (Chopped); 1 Yellow Onion (Chopped); 1 Jalapeno (Diced with seeds and veins removed (about ¼ cup)); 5 Garlic Cloves (Minced); 14-1/2 oz Diced Tomatoes (1 Can); 15 oz Low-Sodium Kidney Beans (1 Can rinsed and drained); 15 oz Low-Sodium Black Beans (1 Can rinsed and drained); 15 oz Low-Sodium Pinto Beans (1 Can rinsed and drained); 5 cups Vegetable Broth; 1 tsp Oregano (Dried); 2 tsp Cumin (Ground); 1/2 tsp Coriander (Ground); 1/4 tsp Cayenne Pepper (Ground); 2 tbsp Tomato Paste; 1 oz Vegan Dark Chocolate ((85% cocoa), roughly chopped in ¼-inch pieces); 1 tbsp Red Wine Vinegar; 1/4 tsp Salt; 1/4 tsp Black Pepper (Ground)

Kara Hoerr, MS, RDN, CD

Three-Bean Chili with Farro & Dark Chocolate

Print Recipe

Servings: 14 People

Course: Main Course

Cuisine: American

Calories: 214

Ingredients Method Notes

Ingredients

3/4 cup Farro Dry
2 cups Water
1 tbsp Olive Oil
1 Butternut Squash Peeled and chopped into 1/3- to 1/2- inch cubes (about 5 cups)
1 Yellow Bell Pepper Chopped
1 Yellow Onion Chopped
1 Jalapeno Diced with seeds and veins removed (about ¼ cup)
5 Garlic Cloves Minced
14-1/2 oz Diced Tomatoes 1 Can
15 oz Low-Sodium Kidney Beans 1 Can rinsed and drained
15 oz Low-Sodium Black Beans 1 Can rinsed and drained
15 oz Low-Sodium Pinto Beans 1 Can rinsed and drained
5 cups Vegetable Broth
1 tsp Oregano Dried
2 tsp Cumin Ground
1/2 tsp Coriander Ground
1/4 tsp Cayenne Pepper Ground
2 tbsp Tomato Paste
1 oz Vegan Dark Chocolate (85% cocoa), roughly chopped in ¼-inch pieces
1 tbsp Red Wine Vinegar
1/4 tsp Salt
1/4 tsp Black Pepper Ground

Method

Combine farro and water in a small saucepan over medium heat. Cook according to package directions.
In a large soup pot or Dutch oven, heat olive oil. Add butternut squash, bell pepper, onion, and jalapeno. Cook over medium-high heat for 4 to 5 minutes or until onion is translucent. Add garlic and cook 1 minute.
Add cooked farro, tomatoes, beans, vegetable broth, oregano, cumin, coriander and cayenne. Stir in tomato paste and bring to a gentle simmer. Cover the pot and simmer for 20 minutes.
Add dark chocolate, red wine vinegar, salt and pepper to the pot. Cook another 15 minutes or until butternut squash is tender and chocolate is completely melted and incorporated into the chili.
Taste and adjust any seasonings as needed.

Notes

Don’t let the long ingredient list intimidate you! Most of the items are pantry staples and is an inexpensive soup that serves a crowd and accommodates several different dietary restrictions.
Don’t skip the chocolate! The dark chocolate doesn’t add sweetness to the soup, it acutally provides a depth of flavor you wouldn’t normally expect.

Three-Bean Chili with Farro & Dark Chocolate

Published by First, Respond Well on September 19, 2019September 19, 2019