Farro and Bean Chili

Name: Farro and Bean Chili
Prep time: 5 min
Cook time: 1 h
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 1/4 cup neutral or olive oil; 1 large yellow onion, coarsely chopped; Salt; 1 cup farro; 4 garlic cloves, finely chopped or grated; 1 tablespoon ground cumin; 1 tablespoon store-bought or homemade chili powder; 1 (28-ounce) can fire-roasted, crushed tomatoes; 2 (15-ounce) cans beans, such as pinto, black or any bean you like in chili, with their liquid; 1/2 cup chopped cilantro leaves and stems, plus more for serving; 1 teaspoon apple cider vinegar; Diced onions, diced avocado, pickled red onions, chopped jalapeños, vegan sour cream, shredded vegan cheese, for serving (optional)

By Ali Slagle

Updated Oct. 11, 2023

Farro and Bean Chili — Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 1 hour
Prep Time: 5 minutes
Cook Time: 1 hour
Rating: 4(404)
Notes: Read community notes

For a vegan chili that’s rich, silky and hearty, introduce a whole grain like farro. When cooked, it has a similar rubble as ground meat, a nutty flavor that’s natural in chili, and starches that thicken the surrounding liquid. Feel free to swap in other grains like white or brown rice, bulgur or wheat berries, and adjust the cooking time and water quantity so the grains are tender, and the chili isn’t soupy. The combination of chili powder and fire-roasted tomatoes creates a moderately spicy base, but for more heat, add chipotle chiles in adobo, chopped fresh jalapeño or hot sauce with the tomatoes. However you tweak it, this chili’s flavor improves with time, so make it ahead and warm up a bowl anytime the need strikes.

Learn: How to Make Chili

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Ingredients

Yield:4 to 6 servings

¼cup neutral or olive oil
1large yellow onion, coarsely chopped
Salt
1cup farro
4garlic cloves, finely chopped or grated
1tablespoon ground cumin
1tablespoon store-bought or homemade chili powder
1(28-ounce) can fire-roasted, crushed tomatoes
2(15-ounce) cans beans, such as pinto, black or any bean you like in chili, with their liquid
½cup chopped cilantro leaves and stems, plus more for serving
1teaspoon apple cider vinegar
Diced onions, diced avocado, pickled red onions, chopped jalapeños, vegan sour cream, shredded vegan cheese, for serving (optional)

Ingredient Substitution Guide

Preparation

Step 1
In a large pot or Dutch oven, heat 2 tablespoons oil over medium-high. Add the onion, season with salt and cook until softened, 3 to 5 minutes. Add the remaining 2 tablespoons oil, the farro and the garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Add the ground cumin and chili powder and stir until fragrant, 30 seconds to 1 minute.
Step 2
Add the tomatoes, then fill the can three-quarters up with water and pour that in, too. Hold the beans back with a spoon and pour in the liquid from the cans. Season with salt, scrape up any browned bits on the bottom of the pot, bring to a simmer, then reduce heat and cook until the farro is tender but not still chewy, 25 to 35 minutes. Stir often and vigorously and scrape the bottom of the pot to keep the farro from sticking. If the mixture gets too thick, add water.
Step 3
Stir in the beans and cook until warm and the chili has thickened, 3 to 5 minutes. Remove from heat and stir in the cilantro and vinegar. Taste and add salt until chili is rich and boldly spiced. Serve with more cilantro, and additional garnishes as you like. Chili keeps for up to 4 days refrigerated; warm it over low heat and adjust consistency and seasonings with water, salt, vinegar and chili powder.

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Ratings

4 out of 5

404 user ratings

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Cooking Notes

Jessie1 year ago

Delicious! Ran out of farro so used up the bulgar that has been lurking in the pantry for too long. Hearty and just what was needed on a cold and wintry day. My spice blend (I'm not a fan of cumin, and I don't trust our store bought chili powder): 2 tsp coriander, 1 tsp cumin, 1 tsp chili powder, 2 tsp harissa (harissa from Jambo Cafe in Santa Fe, NM--so delicious). Perfect amount of spice for me and the kids; husband added hot sauce.

Hugh1 year ago

Added a tbsp of cocoa powder and a pinch of brown sugar, was amazing!

Jeff1 year ago

So good, we didn't miss any elements of normal meat based chili. Savory, spicy, great texture. Just plain delicious. We used pinto beans and black-eyed peas.

shef1 year ago

ugh Using the liquid in the can? I would rinse those beans & add broth or beer.

MarkM1 year ago

I make a chili similar to this, but I like it spicier: drop 2 or 3 chipotle chilies in adobo sauce into a blender and then add a 28 ounce can of *whole* fire roasted tomatoes. Blend about 20 seconds or so to make crushed tomatoes. You may also want to add a teaspoon of tomato paste prior to blending. I also like pickle juice rather than plain vinegar, and I would also add a 1/2 teaspoon of smoked paprika. This will make a richer, spicier smokey chili.

Karen1 year ago

For those frustrated by lack of cilantro for this otherwise “pantry” member of the rotation, freeze a little log of it when you have a bunch. So handy.

Satyada1 year ago

50 minutes possibly?

claire1 year ago

I’m not even a big chili fan but my mom said this was excellent and I had all the ingredients in my pantry… it was so easy and so good! Followed recipe but replaced bean can liquid with chicken broth. Wonderful flavor and texture. I didn’t even add toppings a just dug in!

Dagmar1 year ago

Made as written, and we absolutely loved it! Wonderful to find a chili recipe that doesn’t include meat and doesn’t require hours of charring and simmering. Might try smoked paprika or cocoa powder next time, but it was nicely rich and spicy as is. I was also impressed that the consistency came out spot on, neither too thick nor too soupy. A keeper!

Helen C.1 year ago

This was great! The chewy farro gives it a really nice texture. I didn't love the crushed tomatoes (I couldn't find fire-roasted though) so next time I might swap half the crushed tomatoes for diced tomatoes. I doubled it and then we ate it for dinner 4 days in a row and I still liked it on day 4.

Skye1 year ago

I made this on a Sunday after scrounging through the kitchen cupboards so there were a few substitutions: one 14.5 oz can of diced tomatoes and one 14.5 oz can of fire roasted salsa; shallot instead of onion; two cans of kidney beans. Otherwise, followed the recipe. Super easy, really delicious.

M.M.1 year ago

We loved this but had to add a significant amount of seasoning on top of what’s listed. More chili powder, cumin, and I added smoked paprika. The farro really added a richness that we liked very much. I never see the point of meat in chili when you can get a thick consistency without it, and the farro provided that.

Rob M6 days ago

Added poblano and a Serrano with the onions. Used homemade chili powder and a drizzle of honey from the desert at the end to balance the heat. A hit with everyone in the household.

Charlie Burke2 weeks ago

Why do all the recent NYT recipes Include cilantro?? In chili-really??

Katie1 month ago

Used 3 cans of Rotel blended with hand blender because I couldn’t find the fire roasted crushed tomatoes. Used Athletic NA beer as additional liquid. Added 2 chipotle peppers to tomatoes. Roasted a cubed sweet potato with olive oil Tajin and cumin until crispy and added at the end. Used pinto and kidney beans. Pickled red onions with lime juice and a pinch of salt and small pinch of sugar a la Melissa Clark for garnish. Doctored commercial chili powder with smoked paprika and Haberno chile powder. Delicious!

Suzanne Douglass2 months ago

Wonderful! I used diced fire-roasted tomatoes and think they are probably better than crushed.

bunnygirl2 months ago

Made as directed with store bought chile and chipolte powder... i don't understand why it is so freakin' good... so easy, so few ingredients and soooooooooooo DELICIOUS!

Kevin3 months ago

This is a keeper. I made it as written but added some plant based beef crumbles with the beans at the end to make a very hearty meal.

mmg4 months ago

I love making this - very simple, pantry ingredients and healthy. I sometimes add a can of hatch chilis if I have them.

summer8 months ago

This is great room temp. Silky, chewy and tasty. Ended up adding extra cumin, chili powder and oregano. I used a 15 oz can of whole tomatoes, and added chopped up fresh tomatoes and tomato paste in with the fresh garlic and farro. Cooked for 1 hour, adding stock as required. Added extra lime and vinegar. Greek yogurt and avocado are necessary. Pickled onions add a great brightness. Other toppings: creamy jalapeño sauce, crushed tortilla chips, pickled jalapeños, shredded cheese, sour cream.

DBS8 months ago

Flour tortilla

SaminMD9 months ago

This was fantastic. Used pinto beans and added a bit of cocoa powder. Absolute keeper.

Julia S.11 months ago

This was really tasty and the farro was unexpectedly good addition. I added more spice (2 TB chili powder, 1 tsp smoked paprika and 1 tsp guajillo chile powder).

Angela Gyetvan1 year ago

Yum. This is a great, flexible recipe. I spiced it up a little as suggested in the notes (smoked paprika, aleppo pepper) and also added two small diced apples fresh off the tree. I can see using a variety of winter veggies & squash in future iterations. My most important advice though: The apple cider vinegar MAKES the recipe. Do not leave it out.

Arlyne1 year ago

Wow! A delicious dish … cooked off Buckeye Beans and used broth along with additional water when adding the tomatoes … Penzey’s Chili 9000 seasoning has just the right amount of heat. Thx to the poster who recommended pickle juice vs vinegar to finish.

BJ1 year ago

I always drain and rinse canned beans. I prefer red beans, white beans and chickpeas. Just add plain water to make up for the bean liquid that has far too much sodium. A little cocoa powder adds a lot of flavor. Make a double batch and freeze half.

Skye1 year ago

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