Crockpot Vegetarian Chili with Farro

Crockpot Vegetarian Chili with Farro | Cookie Monster Cooking

Let me share with you my newest obsession.  Farro.  I can’t get enough of it lately.  Why, I have no idea but I am suddenly alllll about it.  My husband is certainly a good sport when I get into one of these crazes – he happily eats whatever I put in front of him (or at least pretends he is happy about whatever it is).  Even if we have had farro for oh, a few times within the last week.  And lentils – I’m on quite a kick with those right now too.

But we’ll talk lentils another time.  For now we’re going to stick with farro.  More specifically this crockpot vegetarian chili with farro.

Crockpot Vegetarian Chili with Farro | Cookie Monster Cooking

Because we’ve had this at least three times lately – and I have more stashed in my freezer for another day (side note – this chili freezes really well!).  And it’s super simple.  Chop a few veggies and throw it all in your crockpot.  And that’s it.  Easy peasy.

And the best part is that this is a nice and hearty vegetarian chili with a spice level that you can adjust to your own tastes.  Filled with plenty of beans, chewy farro and lots of veggies.  And did I mention it was easy?  Oh yes, yes I did.

Crockpot Vegetarian Chili with Farro | Cookie Monster Cooking

So make yourself a pot and then cuddle up on the couch with a big bowl and a blanket.  But don’t spill the chili … not that I know about that or anything.  You really don’t want a messy couch.

Crockpot Vegetarian Chili with Farro
 
Yield: 6 to 8 servings
Ingredients
For the chili:
  • 1 red onion, chopped
  • 1 green pepper, chopped
  • 1 orange pepper, chopped
  • 1 (8 ounce) package baby bella mushrooms, sliced
  • 2 (14 ounce) cans diced fire-roasted tomatoes
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 3 cups low-sodium vegetable broth
  • 1 cup farro, rinsed and drained
  • 1 to 3 chipotle peppers in adobo sauce, minced**
  • 1 ½ tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
Topping / serving ideas:
  • plain greek yogurt / sour cream
  • sliced green onions
  • chopped cilantro
  • shredded cheddar cheese
  • sliced avocado
  • tortilla chips
Instructions
  1. Add all of the ingredients for the chili to a 6-quart crockpot. Give it a good stir then cover and cook on low for 6 to 8 hours (I do 8 hours in my crockpot).
  2. The chili should have thickened up slightly by the time it is done and the veggies should be nice and tender. Season with salt and pepper to taste, if needed. Top as desired.
Notes
The chili will thicken up even more as leftovers. If needed, add a splash of veggie broth when reheating to loosen it up.

**Adjust the amount of chipotle pepper to your taste. If you go with 1, the chili will be really mild in spice. We like to add the full 3, to give it a good kick (but that’s just our preference!).

Source:
Cookie Monster Cooking

 

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Comments

  1. Kirsten says

    Do I cook the farro before adding to the crockpot? I’m dying to try this recipe–thanks for the idea! I too am a farro-maniac

    • Ashley says

      Hi Kirsten! Nope! Just rinse it and put it in the crockpot uncooked. The crockpot does all the work :)

      haha I’m glad I’m not alone in my insane love for farro! Enjoy!!

    • Ashley says

      I’m so happy to hear this Katherine! So glad that you enjoyed it – and especially the farro since it’s a favorite of mine : )

  2. says

    I am really into lentils these days too. I like farro too, but I haven’t tried cooking with it. This looks like a great way to prepare it–and would go great with that cornbread recipe. It looks healthy too, for those who still trying to keep up their new years resolution :) I hope to get to try this soon!

  3. says

    Im right there with you on the farro craze, I cant get enough of it! This recipe looks great, another chili to try out once the weather cools down here (Im in Australia and currently its 36C || 97F!! – not quite chili weather ;)

  4. says

    Ok you taught me something today (which I am totally ok with!) I had never heard of faro. had to look it up. It looks like a cross between rice and oats. As I am trying to incorporate more veggies in my diet, I am loving the look of this chili. And of course, your amazing pictures make it that much more appealing!

  5. says

    This vegetarian chili looks great, simple and very comforting. You just reminded me that I should use my crockpot more often.
    Hope you are having a beautiful week Ashley :D

  6. says

    this looks delicious.. i can’t eat beef, so this chili looks like something right up my alley. such a great idea to add farro. my husband won’t eat anything i put in front of him sadly, and so i can only experiment on weekends. :-(

  7. says

    Ashley, you need to send your media package to the Farro Producers. They may not realize that you have become the unofficial farro spokeswoman! Add me to your list of commenters who hasn’t ever cooked with farro but has been won over by this chilli recipe!

  8. says

    Can you believe I’ve never cooked with Farro before? Yikes! Must change! This chili looks like a great place to start. Thank you so much for sharing it with us!

  9. says

    I love a good veggie chili, especially one you can make in a crock pot. I have to admit that everything about this (except the mushrooms) has me drooling. I know, who doesn’t love mushrooms. They are pretty much the only thing I won’t eat :)

  10. says

    I’m in love with faro, had it for the first time in a cold salad in Italy and have been SOL in finding it here, unfortunately. This looks delicious and hearty, it’s been so long since I’ve had chill so thanks for the reminder! And lentils, yes, definitely on a kick with those too :)

    • Ashley says

      I’m kind of eh about quinoa – so I definitely hope farro is the next quinoa! haha And I agree – the nutty / chewy factor is so so good!

  11. says

    I love your crockpot recipes and this vegetarian chili looks amazing! I just saw a cooking show last month featuring farro and have been really curious to try this grain. I love that you used it in this flavorful spiced up chili – it sounds wonderfully comforting and hearty during the colder months. Thanks for sharing Ashley, pinning to try this :)

  12. says

    I love farro, too! Anything nutty and chewy is easy for me to love. I discovered wheat berries a while back thanks to another blogger and I love that too. Vegetarian chili is just the thing for me. I used to eat so much meat back in the day…I’m not sure what’s happened to me but I’m glad. I actually made quinoa vegetable chili a few months ago and it fed us for ages. I think the farro would stand up even better! Thanks for the ideas.

  13. says

    I tried farro for the first time not so long ago too, and I’m obsessed about it. It is so so so so so good. I love all kinds of chilis, but veggie-loaded are my favorite, so I’ll definitey be trying this recipe soon. Freezer meals are my favorite oh yes! ; )

    • Ashley says

      Yes! I’ve been trying to take advantage of my freezer / freezer friendly foods lately – too much to do, too little time : )

  14. says

    Haha I totally get in fazes and cook with something like crazy for a bit and then kind of forget about it! So farro – I’ve actually never heard of it! I just looked it up and am going to give it a try – it looks and sounds great especially in this chili!!

  15. says

    I love farro, too — I’m crazy about grains in general, really! I love the sound of a nice, healthy chili that’s super simple over a hearty grain. I really haven’t been utilizing my slow cooker for whatever reason, and that really needs to change. Delicious dish!

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