Farro Chili with Summer Squash and Red Beans
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Connoisseurus Veg · by Alissa★ 5.0 (2)

Farro Chili with Summer Squash and Red Beans

NUTRITION · PER SERVING55M COOK
CAL 29%·PRO 37%
CARBS 72G49% OF CAL
17G FIBER38G OTHER17G TOTAL SUGAR
FAT 28G43% OF CAL
4G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegan chili built on farro, red beans, and summer squash in a spiced tomato sauce. It's warming and substantial, perfect for a meat-free lunch or dinner.

mainamericansoupbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tbsp. olive oil
  • 1 medium onion, (diced)
  • 3 garlic cloves, (minced)
  • 3 cups vegetable broth
  • 2-14 oz. cans diced tomatoes
  • 3/4 cups uncooked farro
  • 1 1/2 tbsp. chili powder
  • 2 tsp. ground cumin
  • 1 tsp. paprika
  • 1/2 tsp. ancho chili powder, (use more for more heat)
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 2 tbsp. tomato paste, (or more, if you like very thick chili)
  • 1 tbsp. agave, (or sweetener of choice)
  • 1-14 oz. can kidney beans, (drained and rinsed)
  • 1 small zucchini, (chopped)
  • 1 small yellow summer squash, (chopped)
  • 1/2 red bell pepper, (diced)
  • Chopped scallions
  • Fresh cilantro
  • Avocado
  • Cashew cream
PREP
10M
SODIUM
1447MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.