FARRO AND BLACK BEAN CHILI WITH SWISS CHARD AND JACK CHEESE (WEDNESDAY)
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-saltadded 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 reducedsodium black beans, rinsed Coarse salt and black pepper
to taste Shredded Monterey jack cheese for garnish
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.) Makes 4 servings. Per serving: 359 calories (percent calories from fat, 27), 12 grams protein, 49 grams carbohydrate, 6 grams fiber, 10 grams fat (1.8 grams saturated fat), 7 milligrams cholesterol, 606 milligrams sodium.