By Ali Slagle
Updated Oct. 11, 2023
- Total Time
- 1 hour
- Prep Time
- 5 minutes
- Cook Time
- 1 hour
- Rating
- 4(368)
- 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
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
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
Nutritional analysis per serving (6 servings)
306 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 49 grams carbohydrates; 9 grams dietary fiber; 17 grams sugars; 10 grams protein; 847 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
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.
Ratings
4
out of 5
368
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Jessie
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.
Jeff
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.
Hugh
Added a tbsp of cocoa powder and a pinch of brown sugar, was amazing!
shef
ugh Using the liquid in the can? I would rinse those beans & add broth or beer.
MarkM
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.
Karen
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.
Satyada
50 minutes possibly?
Dagmar
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!
claire
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!
Skye
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.
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.
Helen C.
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.
summer
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.
DBS
Flour tortilla
SaminMD
This was fantastic. Used pinto beans and added a bit of cocoa powder. Absolute keeper.
Julia S.
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 Gyetvan
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.
Arlyne
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.
BJ
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.
Skye
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.
Sarah — Indianapolis
Not vegan: We added 1# grass-fed gr. Beef and reduced farro to 1/2c. Split canned tomatoes, 1 can Trader Joe’s Super Sweet Marzinatos and 1 can Trader Joe’s vine-ripened. All else the same. Absolutely delicious!
Abigail
Would not make this again. Chili powder and cumin flavors are overpowered by the tomatoes and even cooking for 90 minutes the farro wasn’t cooked. Try Melissa Clark’s skillet chili instead.
Helen C.
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.
abr
So good that we did not miss the meat! The fire roasted tomatoes and farro give the chili an almost earthy flavor. My only gripe is that the crushed fire roasted tomatoes were very acidic and almost had a ketchup flavor. To tone down the acid, I added some brown sugar and cinnamon which helped and it turned out great! Leftovers were great the next day with an egg on top.
mmg
Didn’t have fire roasted tomatoes so I used regular crushed tomatoes and a 4 oz can of hatch chilis.
5 stars
Very nice. Used Trader Joe’s 10 minute farro. Used black and pinto beans and used the bean liquid as suggested. Also added a small amount of chipotle in adobo sauce for a bit of heat and complexity. Served with cheddar cheese and minced pickled jalapeños. Yum!
kate
Has anyone put this in a crock pot?
BJ
This would do well in a crockpot. Low for 8 hours or high for 4, though you may want to pay book the farro first.
Private notes are only visible to you.
