Butternut Squash and Farro Chilli

Authorkaren@myhealthylife.meCategoryDifficultyBeginner

This delicious chilli is hearty, healthy and loaded with vegetables. The tender farro, protein-packed beans, and warm spices are all simmered together in the slow cooker for a tasty meal.

Yields10 Servings
 1 kg butternut squash, peeled and diced
 1 onion, chopped
 1 bell pepper, chopped
 5 garlic cloves, minced
 2 (400 gm) cans diced tomatoes
 3 tablespoons tomato paste
 1 (400 gm) can black beans, drained
 1 (400 gm) can cannellini beans, drained
 1 1/2 cups low-sodium vegetable broth
 1 cup farro, rinsed
 1/2 tablespoon chilli powder (add more if you like a hot chilli)
 1/2 teaspoon cinnamon
 1/2 teaspoon cumin
 1/2 teaspoon salt
 1/4 teaspoon black pepper
1

In a 6 litre slow cooker, add butternut squash and the rest of ingredients, cover and place on high for 3 to 4 hours or low 6 to 8 hours.

2

Spoon chilli into bowls and add desired toppings. Serves 10 and each serving size is approximately one cup so there is plenty of leftovers. Enjoy!

About Farro
3

Farro is rich in protein, fibre and iron and is higher in nutritional value than quinoa. The texture is similar to brown rice only a lot “meatier” making it the perfect ingredient for this chilli as it soaks up all of the flavours while it cooks. Farro also maintains its delicious chewy texture long after cooking which means it will never get mushy! It's also perfect to use in soups etc and farro also tastes great all on its own, tossed in a salad or even as a side dish.

You can always swap out the farro for lentil, rice or quinoa or even add some meat for extra protein.

Storage
4

This butternut squash chilli is great for leftovers and will last in your fridge for 5 to 7 days. You can easily reheat it in the microwave or stovetop for a quick, delicious meal.

Can be frozen for up to 3 months.

Ingredients

 1 kg butternut squash, peeled and diced
 1 onion, chopped
 1 bell pepper, chopped
 5 garlic cloves, minced
 2 (400 gm) cans diced tomatoes
 3 tablespoons tomato paste
 1 (400 gm) can black beans, drained
 1 (400 gm) can cannellini beans, drained
 1 1/2 cups low-sodium vegetable broth
 1 cup farro, rinsed
 1/2 tablespoon chilli powder (add more if you like a hot chilli)
 1/2 teaspoon cinnamon
 1/2 teaspoon cumin
 1/2 teaspoon salt
 1/4 teaspoon black pepper

Directions

1

In a 6 litre slow cooker, add butternut squash and the rest of ingredients, cover and place on high for 3 to 4 hours or low 6 to 8 hours.

2

Spoon chilli into bowls and add desired toppings. Serves 10 and each serving size is approximately one cup so there is plenty of leftovers. Enjoy!

About Farro
3

Farro is rich in protein, fibre and iron and is higher in nutritional value than quinoa. The texture is similar to brown rice only a lot “meatier” making it the perfect ingredient for this chilli as it soaks up all of the flavours while it cooks. Farro also maintains its delicious chewy texture long after cooking which means it will never get mushy! It's also perfect to use in soups etc and farro also tastes great all on its own, tossed in a salad or even as a side dish.

You can always swap out the farro for lentil, rice or quinoa or even add some meat for extra protein.

Storage
4

This butternut squash chilli is great for leftovers and will last in your fridge for 5 to 7 days. You can easily reheat it in the microwave or stovetop for a quick, delicious meal.

Can be frozen for up to 3 months.

Butternut Squash and Farro Chilli

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