Ingredients
1cupuncooked farro,or quinoa
1red or yellow onion,medium, peeled and diced
4garlic cloves,minced
1chipotle chili in adobo sauce,chopped
15ozdark red kidney beans,rinsed and drained
15oztomato sauce
14oztomatoes,diced
15ozlight red kidney beans,rinsed and drained
4ozgreen chiles,chopped
4cupsvegetable stock
1cupbeer,or you can just add extra vegetable broth
2tbspchili powder
1tbspground cumin
1tspsalt
1tspsugar
½tspblack pepper
Preparation
Add all ingredients to a slow cooker and stir thoroughly to combine. Cook on High for 3 to 4 hours or on Low for 6 to 8 hours until the chili is cooked through. Taste, and season with additional salt and pepper or seasonings if need be.
Serve immediately, garnished with extra toppings if desired. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
In a small pot, cook the farro or quinoa in the vegetable stock according to package directions until it is cooked through.
Meanwhile, as the farro or quinoa are cooking, heat 1 tablespoon olive oil in a separate large stockpot over medium-high heat.
Add diced onions and saute for 4 to 5 minutes until soft and translucent. Add all of the remaining ingredients excpet the vegetable stock and farro (or quinoa), and stir to combine.
Continue cooking until the chili reaches a simmer, then reduce heat to medium-low and simmer for 10 minutes. Once the quinoa or farro is cooked, add it (along with any extra vegetable stock) to the chili and stir to combine. Taste, and season with additional salt and pepper or seasonings if need be.
Serve immediately, garnished with extra toppings if desired. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
