Black bean, farro & roasted squash chili
3
Points®
Temps total: 1 h 45 min • Préparation: 30 min • Cuisson: 1 h 15 min • Portions: 6 • Difficulté: Facile
Farro is an ancient variety of wheat with a tough outer hull that protects the nutrient-packed grain kernel inside. There are several varieties, any of which may be used here. Pearled (or polished) farro is the fastest-cooking but it has lost its nutritious layer of bran. You can also find semi-pearled and whole-grain options, the latter of which requires a long soak before cooking. Simply choose the variety that suits your sensibilities and follow the cooking directions on the package. Farro is a nice change of pace from the usual white or brown rice chili stir-ins—one that works well in this hearty vegetarian chili. You can also substitute thawed frozen butternut squash, which has already been peeled and seeded, to save some prep time here.
Ingrédients
Cooking spray
4 spray(s)
Butternut squash
3 cup(s), peeled, seeded, cut into 3/4-inch cubes
Poblano chile
2 medium, diced
Onion
1 medium, chopped
Garlic
4 clove(s), large, minced
Chili powder
2 tbsp(s)
Ground cumin
1 tbsp(s)
Table salt
1 tsp(s)
Chipotle chili powder
½ tsp(s)
Canned diced tomatoes
28 oz, petite variety
Canned black beans
15½ oz, rinsed and drained
Frozen corn
1 cup(s)
Fat free reduced sodium vegetable broth
1½ cup(s)
Cooked farro
1 cup(s)
Light sour cream
6 tbsp(s)
Reduced-fat cheddar cheese
6 tbsp(s), sharp variety
Instructions
1
Preheat oven to 400°F. Line rimmed baking sheet with foil and spray foil with nonstick spray.
2
Spread squash on half of baking sheet and poblano peppers on other half. Lightly spray vegetables with nonstick spray. Bake, stirring once, until peppers are tender, about 25 minutes. Transfer peppers to plate. Spread out squash and return to oven. Bake until squash is tender, about 10 minutes longer.
3
Spray Dutch oven with nonstick spray and set over medium-high heat. Add onion and cook, stirring often, until onion begins to brown, about 6 minutes. Stir in garlic, chili powder, cumin, salt, and chipotle chile powder and cook, stirring constantly, until fragrant, about 30 seconds. Add tomatoes, beans, corn, broth, and roasted poblano peppers to Dutch oven and bring to boil. Reduce heat and simmer, covered, 30 minutes. Stir in squash and farro and simmer until heated through, about 3 minutes. Serve topped with sour cream and cheese.
4
Serving size: about 1 1/3 cups chili, 1 tbsp sour cream, and 1 tbsp cheese
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