Black bean, farro & roasted squash chili
3
Points®
Total Time
1 hr 45 min
Prep
30 min
Cook
1 hr 15 min
Serves
6
Difficulty
Easy
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.
Ingredients
Cooking spray
4 spray(s)
Raw butternut squash
3 cup(s), peeled, seeded, cut into 3/4-inch cubes
Poblano pepper
2 medium, diced
Onion
1 medium, chopped
Garlic
4 clove(s), minced
Chili powder
2 Tbsp
Ground cumin
1 Tbsp
Table salt
1 tsp
Chili powder
½ tsp, chipotle variety
Canned diced tomatoes
28 oz, petite variety
Canned black beans
15½ oz, rinsed and drained
Frozen corn
1 cup(s)
Low sodium vegetable broth
1½ cup(s)
Cooked farro
1 cup(s)
Reduced fat sour cream
6 Tbsp
Reduced fat cheddar cheese
6 Tbsp, sharp variety