Edit ModuleShow Tags

Vegan Three-Bean Chili with Farro and Dark Chocolate

Photo by Scott Payne
Food Styling by Susan Skoog
Watch how our designers created this photo

Chopped dark chocolate adds unexpected depth to this hearty chili made with pantry staples. Tweet this

See more "Celebrate Spring" recipes!


  • [120 grams] ¾ cup farro, dry
  • [470 grams] 2 cups (470 milliliters) water
  • [14 grams] 1 tablespoon (15 milliliters) olive oil
  • [850 grams] 1 butternut squash, peeled and chopped into ⅓- to ½-inch cubes (about 5 cups)
  • [210 grams] 1 yellow bell pepper, chopped (about 1¼ cup)
  • [180 grams] 1 small yellow onion, chopped (about ¾ cup)
  • [55 grams] 1 jalapeño, diced with seeds and veins removed (about ¼ cup)
  • [14 grams] 5 cloves garlic, minced
  • [410 grams] 1 (14½-ounce) can diced tomatoes
  • [425 grams] 1 (15-ounce) can low-sodium kidney beans, rinsed and drained
  • [425 grams] 1 (15-ounce) can low-sodium black beans, rinsed and drained
  • [425 grams] 1 (15-ounce) can low-sodium pinto beans, rinsed and drained
  • [1,100 grams] 5 cups (1,180 milliliters) vegetable broth
  • [<1 gram] 1 teaspoon dried oregano
  • [6 grams] 2 teaspoons ground cumin
  • [1 gram] ½ teaspoon ground coriander
  • [<1 gram] ¼ teaspoon ground cayenne pepper
  • [30 grams] 2 tablespoons tomato paste
  • [30 grams] 1 ounce (85% cocoa) vegan dark chocolate, roughly chopped in ¼-inch pieces
  • [15 grams] 1 tablespoon (15 milliliters) red wine vinegar
  • [<1 gram] ¼ teaspoon salt
  • [<1 gram] ¼ teaspoon ground black pepper


  1. Combine farro and water in a small saucepan over medium heat. Once simmering, cover and cook over low heat for 30 to 40 minutes or until all water is absorbed and farro is tender.
  2. In a large enamel-coated Dutch oven, heat olive oil for 2 minutes. Add butternut squash, bell pepper, onion and jalapeño. Cook over medium-high heat for 4 to 5 minutes or until onion is translucent. Add garlic and cook 1 minute.
  3. Add cooked farro, tomatoes, beans, vegetable broth, oregano, cumin, coriander and cayenne. Stir in tomato paste and bring to a gentle simmer. Cover with lid and simmer for 20 minutes.
  4. Add dark chocolate, red wine vinegar, salt and pepper to the pot. Cook another 15 minutes or until butternut squash is tender and chocolate is completely melted and incorporated into the chili.
  5. Taste and adjust any seasonings as needed. Serves 14.

Cooking Note

  • Serve with sour cream, shredded cheese and chopped cilantro. To keep it vegan, choose a vegan sour cream and vegan shredded cheese or omit these toppings.

Nutrition Information

Serving size: 1 cup (280 grams)


Note: Nutrition information for potassium and phosphorus in farro, canned diced tomatoes, vegetable broth, ground cumin and ground coriander not available.

Deborah Murphy, MS, RD, is a Stone Soup blogger and author of DietitianDebbie.com.

Edit Module

More Articles

Celebrate Spring Recipes

Celebrate Spring Recipes

Say so long to drab days of winter and perk up with these spring-fresh dishes featuring a few common pantry staples.
Demetrius J. Willis: Serving the Underserved

Demetrius J. Willis: Serving the Underserved

While he always knew he wanted to help others, Demetrius Willis didn't have a clear vision of his future until he spent time with clinical dietitians. Today, he designs programs that educate communities battling generational obesity and disease.
Fares of Faith: Celebrating Seder

Fares of Faith: Celebrating Seder

Steeped in Jewish family togetherness and traditional, symbolic foods, Passover celebrates the Israelites' liberation from slavery in ancient Egypt.
Edit Module

Edit ModuleShow Tags
Edit Module
Advertise with Food & Nutrition
Edit Module

View The Current Issue

For the best viewing experience, use a Google Chrome or Safari browser.

Edit ModuleShow TagsEdit Module

Tweets from Stone Soup Bloggers