Recipes
Ancho Turkey and Farro Chili
6 servings
30 minutes total
Shopping list
Ingredients
- 1 cup farro (or brown rice)
- 3 cups water, divided
- 1 (15 oz) can low-sodium black beans
- 2 tablespoons canola oil
- 1 cup diced red (or yellow) onions
- 1 cup diced frozen green bell peppers
- 3 tablespoons diced pickled jalapeños
- 1 tablespoon minced garlic
- 1 lb ground turkey (or chicken)
- 1 teaspoon kosher salt
- 1 tablespoon ground ancho (or chipotle) powder
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 cup mild pico de gallo (or refrigerated salsa)
- 3 ½ cups no-salt-added chopped (or crushed) tomatoes
- ½ cup sliced fresh green onions
- Chili toppings such as sour cream, cheese, and tortilla chips (optional for serving)
Steps
- Prepare farro following package instructions, using 2 cups water. Drain and rinse beans.
- Meanwhile, preheat 4-quart stockpot on medium-high 2–3 minutes. Add oil, onions, bell peppers, jalapeños, and garlic; cook 2–3 minutes, stirring occasionally, until tender. Add turkey to pot (wash hands); cook 5–7 minutes, stirring to crumble meat, until no pink remains and turkey is 165°F.
- Reduce heat to medium-low; stir in salt, ancho powder, chili powder, cumin, black beans, and pico de gallo. Cook and stir 1 minute, then add tomatoes and remaining 1 cup water; simmer 10 minutes, stirring occasionally. Stir farro into chili. Serve with green onions and chili toppings, if using.
Amount per ⅙ recipe serving: Calories 350, Total Fat 11g, Sat Fat 2g, Trans Fat 0g, Chol 50mg, Sodium 650mg, Total Carb 41g, Fiber 8g, Sugars 7g, Protein 23g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 15%