Butternut Squash & Farro Chili

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I LOVE CHILI! Who doesn’t right? This week i made a vegetarian Butternut Squash & Farro chili that is seriously delicious. And filling!


It’s very gut-friendly because of all the added fiber in it! Plus, the garlic & onion act as prebiotics aka food for your good gut bacteria. All the veggies, chickpeas and farro give you added fiber to 1) keep you feeling full and 2) keep things “moving” !


My secret ingredient for all chili is adding a jar or salsa. I found a recipe using that years ago and have continued it ever since!

Butternut Squash & Farro Chili
1 tbsp Avocado oil
1 tsp minced garlic
1/2 chopped onion
1 Butternut Squash, cubed
1 jalapeño, diced 
1 cup cherry tomatoes
2 red bell peppers, chopped 
1 tsp Adobe chili pepper 
1/2 tsp cumin
1/2 tsp coriander
1 14.5oz can Trader Joe’s fire roasted tomatoes 
1 jar @traderjoes Pepita salsa
1 can chickpeas 
32oz vegetable broth 
1 8.8oz bag 10 minute Farro 

Directions:
1. Add avocado oil to cast iron Dutch oven. Add garlic and onion, cook until translucent.
2. Add squash, jalapeño, peppers, cherry tomatoes, canned tomatoes, salsa, seasonings, and broth. Cook on low heat for 40 minutes, stirring occasionally.
3. Stir in farro, cook for 10-15 minutes.
4. Enjoy!