Farro and Lentil Chili adapted from the blog “101 Cookbooks” (serves 10) 2 Tbl.

olive oil 1 large onion, chopped 2 shallots, chopped 8 garlic cloves, finely chopped 3 Tbl. chili powder 1 tsp. cumin 1 serrano pepper, seeded and finely chopped 1 chipotle pepper (canned) 1 28 oz. can crushed tomatoes 10 C. water or veggie broth 1 ½ C. cooked chickpeas 2 ¼ C. lentils, any color 2/3 C. pearled barley or faro 2/3 C. bulgur ¼ C. chopped fresh oregano salt and pepper to taste topping ideas: crumbled feta or ricotta salata chopped onion

In a large stockpot pot over medium heat add the olive oil, onion, and shallots. When the onions soften up and get a bit translucent, add the garlic, ginger, chili powder and cumin. Stir well and cook for a minute of so, until everything gets quite fragrant. Stir in the serrano pepper and chipotle pepper, tomatoes, and 8 cups of the water/broth. Add the chickpeas, lentils, barley/farro, and bulgur and combine well. Bring to a boil, then reduce the heat to low and simmer. Simmer away for about 35- 45 minutes or until the lentils and grains are cooked through. You will likely need to add the rest of the water, a cup at a time, if the chili thickens up too much. Season with salt and pepper and serve with your choice of toppings.

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