The Black Bean + Corn + Farro Chili

  • By Jess Dang
  • June 13, 2012

Black Bean, Corn, Farro Chili | 3 Ingredients / 3 Ways | Cook Smarts by Jess Dang

Part of our “3 Ingredients / 3 Ways” Series, featuring: BLACK BEANS + CORN + FARRO

Since most of my clients are moms, I get a lot of requests for simple, healthy, and kid-friendly meals. One ingredient that just about every mom and kid can agree on is the rotisserie chicken. It’s tasty and pre-made, and its uses are endless. However, since most moms have better things to think about than new uses for rotisserie chicken, that’s where Cook Smarts comes in with our creative cooking prowess. We’ve got a lot of ideas for what you can do with that rotisserie chicken, like combining it with black beans, corn, and farro (for more recipes featuring this trio, check out this blog post) to make a light summer chili that you’ll be craving constantly. Sweet and hearty, which just the slightest hint of heat (if you want), it’s got the subtle flavoring of chili without the heaviness. I’ll also admit that whenever I make this recipe, I just spend all my time between meals thinking about it. It’s really that good and even better as leftovers.

The Black Bean + Corn + Farro Chili
Recipe Type: Soup
Author: Jess Dang
Serves: 6
  • 1 tbs. olive oil
  • 4 garlic cloves
  • 1 medium-sized white / yellow onion
  • 1 chayote squash
  • 2 cobs of corn or about ~1.5 cup of frozen corn
  • Leftover rotisserie chicken
  • 1 14 oz. can of black beans
  • 1 cup of cooked farro (1/3 cup of non-cooked semi-pearled farro)
  • 1 14 to 16 oz. can of diced tomatoes
  • 1 quart of chicken stock or vegetable broth
  • 1/2 tbs. cumin
  • 1/2 tbs. of paprika
  • 1/2 tsp. of cayenne
  • 1.5 tsp. of salt
  • Handful of cilantro leaves
  1. Farro: If you haven’t already cooked the farro, prepare it like you would pasta. Farro absorbs a lot of water so use a 1:6 farro to water ratio (e.g., 1/3 cup of farro = 2 cups of water required). Bring water to a boil, salt heavily, add farro, and boil uncovered for about 25 minutes or until al dente (tender but with a bite). Drain
  2. Garlic (top left): mince
  3. Onion (bottom right): Dice
  4. Chayote squash (pictured on left below): Chayote squash can be found in Latin grocers. If you don’t have a store that carries chayote squash, substitute with 2 summer squash / zucchini. If you can find chayote squash, peel the outer layer (which is slightly sticky), and then dice. If you are using summer squash or zucchini, just dice – no need to peel [img src=”×430.jpg” width=”650″ height=”430″ class=”aligncenter size-large” title=”20120523-FarroBeanCornSoup-02″ alt=”Black Bean, Corn, Farro Chili | 3 Ingredients / 3 Ways | Cook Smarts by Jess Dang”]
  5. Rotisserie chicken: Chop into bite-sized pieces
  6. Black beans: Drain and rinse
  7. Corn: If using fresh corn, shuck the outer leaves. Stand corn on one end and shave kernels off with a knife
  8. Tomatoes: Crack open the can and drain liquids
  9. Cilantro: Rinse, dry, and chop
  1. Heat a >4 quart pot / Dutch oven over medium-high heat. Add olive oil. Once oil is warm, add garlic. Once you can smell the aromas from the garlic, add the onions with a dash of salt. Saute for about 3 minutes, until soft and translucent
  2. Add whatever type of squash you’re using and corn with another light dash of salt and saute for another 2 minutes
  3. Add remaining ingredients, except for cilantro, cover, and bring to a boil
  4. Once the chili is boiling, lower heat to a simmer (so that the chili is still bubbling lightly) and leave uncovered. Simmer for about 20 minutes
  5. Taste and season. If it’s too bland, add some more salt. If you want more of a kick, add some cayenne or smoked paprika
  6. Serve hot, garnished with chopped cilantro

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