DESCRIPTION OF HARVEST FARRO & SQUASH CHILLI
This Harvest Farro & Squash Chilli combines the sweetness of butternut squash with the hearty texture of farro and beans in a rich, spiced tomato base. Slow-cooked to perfection, this chilli is not only filling but also offers a nutritious boost with every bite. It’s a perfect dish for those seeking a comforting meal that warms the soul and nourishes the body.
RECIPE CATEGORY
- Dinner, Entrée
SERVING SIZE
- Serves 6
CUISINE
- American
PREPARATION/TECHNIQUES
- Slow Cooker
OCCASION/HOLIDAY
- Fall, Winter, Super Bowl, Casual Dinner Parties
SPECIAL CONSIDERATION/DIETARY CONCERNS
- Vegan, High Fibre, Low Fat, Low Cholesterol, Healthy
DISH TYPE
- Chili
INGREDIENTS FOR HARVEST FARRO & SQUASH CHILLI
- 2 lbs butternut squash, peeled and diced
- 1 onion, chopped
- 1 bell pepper, chopped
- 5 garlic cloves, minced
- 2 (15 oz) cans diced tomatoes
- 3 tablespoons tomato paste
- 1 (15 oz) can black beans, drained
- 1 (15 oz) can cannellini beans, drained
- 1 1/2 cups low-sodium vegetable broth
- 1 cup farro, rinsed
- 1 tablespoon chilli powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: red pepper flakes for added heat
FULL NUTRITIONAL INFORMATION
- Calories: Approximately 350 per serving
- Total Fat: 3g
- Saturated Fat: 0.5g
- Sodium: 500mg
- Carbohydrates: 70g
- Fiber: 15g
- Sugar: 12g
- Protein: 15g
PREPARATION FOR HARVEST FARRO & SQUASH CHILLI
- Prepare Ingredients: Heat olive oil in a skillet over medium heat. Sauté onion, bell peppers, and garlic until softened.
- Combine in Slow Cooker: Transfer the sautéed vegetables to a slow cooker. Add diced butternut squash, diced tomatoes, tomato paste, cans of beans, vegetable broth, and farro.
- Season: Stir in chilli powder, cinnamon, cumin, salt, and black pepper. Adjust red pepper flakes according to the desired heat level.
- Cook: Set the slow cooker on low and cook for 6-8 hours, or until the farro and squash are tender.
- Final Touches: Before serving, check the seasoning and adjust accordingly.
PREP TIME
- 20 minutes
COOKING TIME
- 6-8 hours on low setting
TIPS FOR HARVEST FARRO & SQUASH CHILLI
- For a thicker chilli, mash some of the butternut squash when it becomes tender and stir well.
- Serve with a dollop of vegan sour cream or a sprinkle of vegan cheese for added creaminess and flavour.
VARIATIONS
- Protein Boost: Add cubed tofu or tempeh in the last 2 hours of cooking for added protein.
- Grain Swap: Substitute quinoa or barley for farro if desired.
PREPPING AND STORAGE GUIDE FOR HARVEST FARRO & SQUASH CHILLI
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat on the stove or in a microwave, adding a little vegetable broth if the chilli thickens too much upon cooling.
Enjoy the delightful and robust flavours of this Harvest Farro & Squash Chili, a true testament to how slow cooking can elevate simple ingredients into a feast for the senses.