Spicy Vegan Farro Chili

Our Philips Multi Cooker series continues with this delicious Spicy Vegan Farro Chili! A perfect-for- fall recipe that everyone can enjoy.

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Votes: 4
Rating: 3.75
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Servings 5-6servings
Prep Time 15minutes
Cook Time 50-60minutes
Submitted By Elisha Joyce from Rebel Grain
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 4
Rating: 3.75
You:
Rate this recipe!
Servings 5-6servings
Prep Time 15minutes
Cook Time 50-60minutes
Submitted By Elisha Joyce from Rebel Grain
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Set Philips Multi Cooker to "Brown/Sauté” for 20 minutes and allow the cooker to preheat until the display shows 12 minutes remaining.
  2. Add a bit of olive oil to the hot bowl of the cooker.
  3. Add diced onions and minced garlic to the bowl and sauté until fragrant (about 2-3 minutes); then, add the corn, chopped zucchini, chopped squash, and then all the dry spices. Stir to fully coat the sauté with the spices.
  4. Add the Bob’s Red Mill par cooked kidney beans, the farro, the broth, the canned tomatoes and the tomato paste. Stir to fully incorporate all the ingredients and blend in the tomato paste, then close lid and set Philips Multi-Cooker to “Soup/Stew” for 50 minutes.
  5. Garnish with fresh cilantro before serving.
Recipe Notes

TO PAR COOK DRY BEANS: Add 1 cup of beans and 2 cups of water to a sauce pot. Bring the beans to a rapid boil for 15 minutes; then, turn off heat, cover the pot, and allow beans to sit for 45 minutes to an hour in the hot water. Drain.

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