Prep Time: 15 minutes
Cook Time: 35 minutes
Yield: 6 servings
1 tablespoon vegetable oil
1 tablespoon vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoon Fire & Flavor Everyday Rub
2 teaspoons ground cumin
1 teaspoon dried oregano
1/8 teaspoon cayenne pepper
2 (15 ounce) cans white beans, drained and rinsed
1 cup farro, rinsed
6 cups vegetable or chicken stock
juice of 1 lime
1/2 cup chopped, fresh cilantro (optional)
Topping Options:
Avocado, green onions, cilantro, sour cream, shredded cheese, tortilla chips, lime wedges
FIRST Heat oil in a dutch oven or large soup pot over medium-high heat. Saute onion until soft, about 7 minutes. Stir in garlic, Everyday Rub, cumin, oregano, and pepper and cook for 30 seconds, stirring.
FIRST Heat oil in a dutch oven or large soup pot over medium-high heat. Saute onion until soft, about 7 minutes. Stir in garlic, Everyday Rub, cumin, oregano, and pepper and cook for 30 seconds, stirring.
NEXT Add beans, farro, and stock. Bring to a boil, reduce heat, and simmer for 35-40 minutes or until farro is cooked through. If chili becomes too thick add additional water or stock as needed. Season to taste with salt and pepper and stir lime juice and cilantro.
LAST Garnish with your favorite toppings, and serve.