Prep Time: 15 minutes
Cook Time: 40 minutes
Yields: 6-8 servings
1 tablespoon olive oil
1 medium white onion, chopped
1 medium red bell pepper, chopped
2 tablespoons Fire & Flavor Salmon Rub
2 teaspoons ground cumin
½ teaspoon chipotle chili powder
2 (15-ounce) cans fire roasted tomatoes with chilies
8 ounces tomato sauce
2 (15-ounce) cans white beans, rinsed and drained
4 cups low-sodium chicken stock
1 cup farro
Shredded cheddar or Monterey Jack cheese
Green onions, finely chopped
FIRST Heat oil in large pot or Dutch oven set over medium-high heat. Sauté onions until softened, about 5 minutes. Add peppers, Salmon Rub, cumin, and chili powder and continue to cook, stirring often, for 2 minutes.
NEXT Add tomatoes, sauce, beans, stock, and farro and season with ½ teaspoon kosher salt. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.
LAST Ladle chili into bowls and top with desired toppings.