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Fiery Red Bean Farro Chili

Author Jeanette


  • 1 tablespoon extra virgin olive oil
  • 1 medium onion finely chopped
  • 2 carrots finely chopped
  • 2 stalks celery finely chopped
  • 5 cloves garlic finely minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 1 1/2 cups cooked black beans or one 15-ounce <g class="gr_ gr_351 gr-alert gr_gramm gr_run_anim Punctuation only-del replaceWithoutSep" id="351" data-gr-id="351">can,</g> rinsed and drained
  • 1 1/2 cups cooked kidney beans or one 15-ounce <g class="gr_ gr_352 gr-alert gr_gramm gr_run_anim Punctuation only-del replaceWithoutSep" id="352" data-gr-id="352">can,</g> rinsed and drained
  • 1 cup sweet potato cut into 1/2" pieces
  • One 15-ounce can fire roasted chopped tomatoes
  • 2 tablespoons harissa
  • 8 cups vegetable stock
  • 2 cups cooked farro
  • chopped scallions for garnish


  1. Heat oil in large soup pot. Add onions, carrots and celery; cook until softened, about 5-6 minutes. Add garlic, chili powder, cumin, oregano, and coriander. Cook until fragrant, about 1 minute. Add black beans, kidney beans, sweet potatoes, tomatoes, harissa, and stock; bring to a boil, then lower heat to medium-low and cook, covered, for 15-20 minutes until the sweet potatoes are tender. Add farro and cook another 10 minutes. Season to taste with salt and pepper. Top with chopped scallions and serve.

Recipe Notes

Harissa, a North African chili paste, adds a nice depth of flavor and warmth to this chili, while the sweet potatoes compliment the spiciness. I've named this "fiery" after the deep red color from the harissa, not because it is that spicy.