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Ancho Chili with Farro

A turkey chili with the deep Mexican flavor of ancho chilies and made heartier by adding in farro.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8

Ingredients

  • 1 1/2 cup farro
  • 2 cups chicken broth
  • 5 cups water divided
  • 2 tablespoon olive oil
  • 3/4 red onion minced
  • 2-3 cloves garlic diced
  • 2 cubanellos diced
  • 1/2 red bell pepper diced
  • 1/2 green bell pepper diced
  • 2 1/2 lbs ground turkey
  • 1 30- ounce can black beans rinsed and drained
  • 1 tablespoon ancho chili powder
  • 1 tablespoon New Mexican chili powder
  • 1 tablespoon Mexican oregano
  • 2 teaspoons cumin
  • 2 teaspoons salt
  • 2 teaspoons aleppo pepper
  • 16 ounces ranchera salsa
  • 29- ounces crushed fire roasted tomatoes

Instructions

  1. Bring the chicken broth and 1 cup of water to a boil in a small saucepan. Add the farro, cover the pot, and reduce to a simmer for about 30 minutes or until all liquid is evaporated. Set aside.
  2. Meanwhile, heat the olive oil over medium high heat.
  3. Add the onions and cubanellos and saute for 2 - 3 minutes. Just soften.
  4. Next, add peppers and garlic and cook for 2 minutes.
  5. Add the turkey and cook until all the meat is browned and break apart into crumbles.
  6. Add the New Mexican chili powder, chili powder, cumin, salt, and salsa and simmer for a few minutes.
  7. Add the black beans and the tomatoes and remaining 2 water and stock. Simmer and let the flavors meld.
  8. Add the cooked farro to the pot of chili and stir to combine.
  9. Re-hydrate the ancho chilies in boiling water for 20 - 30 minutes.
  10. Add to a blender with 5 cloves of garlic and enough water to blend.
  11. Add about 1/4 cup of the ancho sauce to the pot.
  12. Let simmer for 15 - 30 minutes.
  13. Serve and enjoy!