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.

Meanwhile, heat the olive oil over medium high heat.

Add the onions, garlic, and jalapeños and saute for 1-2 minutes. Just soften.

Add the turkey and cook until all the meat is browned and break apart into crumbles.

Add the black beans, ancho chili powder, chili powder, cumin, salt, and salsa and simmer for a few minutes.

Add the tomatoes and remaining 2 water and stock. Simmer and let the flavors meld.

Add the cooked farro to the pot of chili and stir to combine.

Let simmer for 15 minutes.

Serve and enjoy!