Friday, September 13

Farro and Quinoa Sriracha Chili

 A vegetarian chili filled with fiber and protein, even the carnivores will ask for seconds. 


I am a lover of quinoa. We eat it pretty often in our family. It's a great substitute for pasta or rice and as an added bonus it is high in protein so it is also great in vegetarian recipes in place of meat. I knew there were other "super grains" out there but had not really experimented much with them. One day after chatting with Vijay and reading this post I decided to give farro a try to in an effort to reduce my families quinoa consumption and add some more grains into our diets.

Result? I really liked farro! My kids were a tad iffy as the texture is not as soft as rice (which is what they are used to) but combined with quinoa and beans even the fussiest of eaters wouldn't know it was there.

As for the Sriracha, I am rather fond of it as well. If there is one thing I can not live without, it's Sriracha. I put it in everything! There have been days where my breakfast, lunch, and dinner include my favorite chili sauce. One night I ran out of chili powder while making a batch chili, the only thing I had on hand was a bottle of Sriracha. It did the trick, and to be completely honest it made my chili 100x better! Never again will I use  traditional chili powder in my chili.




Farro and Quinoa Sriracha Chili

Ingredients:
1 28 oz can crushed tomatoes
1 can of black beans, drained and rinsed
1 cup plain cooked quionoa (prepare according to package directions)
1 cup plain cooked farro (prepare according to package directions)
2 tbs olive oil
1/2 cup diced onion
1/2 cup diced bell pepper
1 large jalapeno pepper sliced
2 cloves minced garlic  
1/2-3/4 cup beer
1 tbs sugar
Sriracha Chili Sauce to taste
Salt to taste

Directions:

In a heavy bottomed pot, heat olive oil over medium high heat and saute onions, peppers, and galric until the onions are translucent. Mix in tomatoes, beans, quinoa, farro, beer and sugar. Simmer over medium/ low heat for about an hour or until the chili has thickened. . 

Add in sriracha sauce 1 tsp at a time until the chili reaches your desired heat. Salt to taste.

Serve hot with sour cream, cheddar cheese, cilantro or diced scallions.
 
Serves 6.
Photobucket

16 comments:

  1. Great idea using farro. I'm really thoughtless with quinoa, I make it all the time. I've made bulgur wheat a few times, but it's easier to get everyone to eat quinoa. I'll have to make an effort to swap it out, though. Your chili sounds delicious!

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    1. Thank you! I am pretty thoughtless too, I didn't realize the US's consumption had an larger global impact. We are slowly switching over to other super grains.

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  2. Love the mixture of farro and quinoa! I can't wait to start making chili again, and super pumped to try this recipe!

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  3. This is a fantastic veggie meal...wow, I love that you put all these grains together with a nod to the spicy!

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    1. Thanks Cathy! Definite nod to the spicy.

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  4. Another brilliant idea Carrie. I love this idea of including farro and Quinoa in chili. Why not? Beautiful pic as always.

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  5. Im curious as to what ferro is? I have never heard of it?! really interested Thank you!!!!

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    1. It's a grain. It's really delicious and can be used in place of rice.

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  6. Looks delicious! Can you clarify whether the quinoa and farro are 1 cup dry, then cooked; or 1 cup cooked? Thank you!

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  7. Hi Carrie,
    Thanks for the variation!
    I know that beer is traditionally used in chili recipes to enhance the flavor, but am not a beer fan (so never have any in stock). How would red wine work, do you think?
    Bea

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  8. Hi Carrie,
    thank you, looks very interesting, chili with quinoa and faro!
    Am wondering... am not a beer fan (don't stock it, even), although I know it adds flavor to chili recipes. Do you think red wine would work instead?
    Bea

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