FARRO AND BLACK BEAN CHILI WITH SWISS CHARD

FULL OF FLAVOR: Treat the kids to some new flavors in farro and black bean chili with Swiss chard and jack cheese. Add cherry tomatoes and their favorite dip alongside. Serve with cornbread muffins. Juicy peaches are summer’s best dessert.

Ingredients

2 tablespoons extra-virgin olive oil 4 slices thick-cut bacon

1 red onion, finely chopped

1 medium carrot, finely chopped 1 medium rib celery, finely chopped 1 cup quick-cooking pearled farro 1 (15-ounce) can no-salt-added diced tomatoes

2 (7-ounce) cans chipotles in adobo, seeded and minced, plus 2 tablespoons sauce from can

4 cups unsalted chicken broth

1/2 pound Swiss chard, chopped, thick stems trimmed

1 (15-ounce) can reduced-sodium black beans, rinsed

Coarse salt and black pepper to taste Shredded Monterey jack cheese for garnish

Servings: makes 4 servings

Preparation time: 15 minutes

Cooking time: about 40 minutes

In a Dutch oven, heat oil on medium. Add bacon; cook, stirring occasionally, 5 minutes or until rendered but not crisp. Add onion, carrot and celery. Cook, stirring 7 minutes or until softened. Add farro, tomatoes, chipotles and adobo sauce. Cook 2 minutes, stirring, until bubbling. Stir in broth; bring to a boil over high heat, cover partially and simmer on medium 20 minutes or until farro is tender. Add chard and beans; simmer 5 minutes or until chard is tender and beans are heated through. Season with salt and black pepper. Ladle into bowls and garnish with cheese. (Adapted from “Just Cook It!” by Justin Chapple, Houghton Mifflin Harcourt.)

Per serving: 359 calories, 12 grams protein, 10 grams fat (27 percent calories from fat), 1.8 grams saturated fat, 49 grams carbohydrate, 7 milligrams cholesterol, 606 milligrams sodium, 6 grams fiber.

Carb count: 3.