Warm up with this nutrient-dense, plant-forward masterpiece featuring earthy butternut squash and fiber-rich farro
Ingredients
- 2 lbs butternut squash, peeled and diced into 1-inch cubes
- 1 medium onion, chopped
- 1 bell pepper, chopped (red or orange preferred)
- 5 garlic cloves, minced
- 2 (15 oz) cans diced tomatoes (fire-roasted for extra depth)
- 3 tablespoons tomato paste
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 1/2 cups low-sodium vegetable broth
- 1 cup pearled farro, rinsed
- 1 tablespoon chili powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
Recommended Ingredients:
Organic Pearled Farro:
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*Expert Tip: Farro provides a “meaty” texture and a low-glycemic index, keeping you fuller for longer.*
Low Sodium Vegetable Broth:
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*Expert Tip: Opting for low-sodium helps maintain heart health and reduces water retention.*
Instructions
- Prepare the butternut squash by peeling and cubing it into uniform 1-inch pieces to ensure even cooking.
- In a 6-quart slow cooker, combine the cubed squash, onion, bell pepper, garlic, tomatoes, tomato paste, black beans, cannellini beans, vegetable broth, and farro.
- Stir in the chili powder, cinnamon, cumin, salt, and pepper until all ingredients are well-incorporated.
- Cover and cook on High for 3 to 4 hours or on Low for 6 to 8 hours, until the squash is tender and the farro has reached a chewy, “al dente” consistency.
- Spoon the hot chili into bowls. Garnish with fresh cilantro, avocado, or a dollop of Greek yogurt if desired.
Kitchen Tech:
6-Quart Programmable Slow Cooker:
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*Expert Tip: A programmable timer prevents overcooking, ensuring your farro remains perfectly chewy.*
Professional Chef Notes
This chili is an excellent candidate for meal prep. Store in airtight glass containers in the refrigerator for 5 to 7 days. The farro will continue to absorb flavors without becoming mushy.
Allow the chili to cool completely before transferring to freezer-safe bags or containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop, adding a splash of broth to restore the desired consistency.
Do not omit the cinnamon! It provides a warm, metabolic-boosting undertone that complements the sweetness of the butternut squash and creates a sophisticated flavor profile characteristic of high-end vegetarian cuisine.
