Sunday Football Vegetarian Chili

There are three things I know to be true in this very moment:

  1. The Pats are playing in the AFC championship game tonight
  2. It is a rainy, dreary day in Charleston
  3. This calls for one thing: chili

Football food is some of my absolute favorite – give me all the hot dogs, clam dip, baked brie, and chips and dip you've got. When I came across this slow cooker chili recipe on Gimme Some Oven, I got to thinking about how odd it is that I'd never used a crock pot before (or made chili for that matter); and then I saw that it was vegetarian and incorporate farro. I was sold.

I made a batch of this chili just before the holidays, during an especially cold week in Charleston. It was quite possibly the easiest thing I've ever made, and since then, I just haven't been able to stop thinking about how I've gone 26 years without the phenomenon that is a slow cooker.

The recipe is quite simple, and the list of toppings is virtually endless. I opted for shredded cheese, green onions, a spoonful of Greek yogurt (as an alternative to sour cream), and avocado. The avocado was the cherry on top of this delicious chili. 

If you're surrounded by cold weather or looking for a Sunday night football meal that is sure to satisfy many, this is your guy. Happy slow cooking, and go Pats!

SLOW COOKER VEGETARIAN CHILI

1 CUP UNCOOKED FARRO

1 MEDIUM YELLOW ONION, PEELED AND DICED

4 CLOVES OF GARLIC, MINCED

2 (15 OUNCE) CANS DARK RED KIDNEY BEANS, RINSED AND DRAINED

2 (15 OUNCE) CANS TOMATO SAUCE

2 (14 OUNCE CANS) DICED TOMATOES

1 (15 OUNCE) CAN LIGHT RED KIDNEY BEANS, RINSED AND DRAINED

1 (4 OUNCE) CAN CHOPPED GREEN CHILES

4 CUPS VEGETABLE STOCK

2 TABLESPOONS CHILI POWDER

1 TABLESPOON GROUND CUMIN

1 TEASPOON SALT

1 TEASPOON SUGAR

1/2 TEASPOON BLACK PEPPER

OPTIONAL TOPPINGS INCLUDE: SHREDDED CHEESE, THINLY-SLICED GREEN ONIONS, SOUR CREAM, AVOCADO, ETC.

Add all ingredients to a slow cooker and stir thoroughly to combine. Cook on high for 3-4 hours or on low for 6-8 hours until the chili is cooked through. Taste, add additional salt and pepper or seasonings if need be.

Serve immediately, garnished with extra toppings if desired. Can be refrigerated in a sealed container for up to three days, or freeze for up to three months. 

Rachel Bergan