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Turkey chili with farro and beans topped with sour cream, cheese, green onions, and tortilla chips

Spicy Ancho Turkey Chili with Farro and Beans Bowl

Spicy ancho turkey chili is a hearty, comforting bowl with chewy farro, tender turkey, beans, and a smoky tomato base. It is a flavorful choice for easy weeknight meals when you want a satisfying one-pot style dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 294
Ingredients Method Notes

Ingredients
  

Farro
  • 1 cup farro (another grain like brown rice or quinoa would work)
  • 2 cups chicken broth
  • 3 cups water, divided
Chili
  • 1 tablespoon olive oil
  • 1/2 red onion, minced
  • 2-3 cloves garlic, minced
  • 2-3 jalapeños, minced (remove ribs and seeds if you don’t want it to be spicy)
  • 1 lb. ground turkey
  • one 14-ounce can black beans, rinsed and drained
  • 2 teaspoons ancho chili powder
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 cup salsa
  • two 14-ounce cans crushed fire roasted tomatoes
  • 2-3 jalapenos, minced (remove ribs and seeds if you don’t want it to be spicy)
Toppings
  • toppings (sour cream, cheese, green onions, tortilla chips)

Method
 

Preparation
  1. Combine the chicken broth and 1 cup of water in a small saucepan and bring to a boil. Add the farro, cover, reduce to a simmer, and cook for about 30 minutes until the liquid has been absorbed.
  2. While the farro cooks, prepare the onion, garlic, and jalapeños as directed.
Cooking
  1. Heat the olive oil over medium-high heat. Add the onion, garlic, and jalapeños and sauté for 1-2 minutes, stirring often to prevent the garlic from burning.
  2. Add the ground turkey and cook until browned, breaking it apart into small crumbles.
  3. Stir in the black beans, ancho chili powder, chili powder, cumin, salt, and salsa. Simmer for a few minutes.
  4. Add the crushed fire roasted tomatoes and gradually add as much of the remaining 2 cups water as needed to reach the preferred consistency. Simmer while the farro finishes cooking separately.
Assembly
  1. Add the cooked farro to the chili mixture and stir until combined.
Topping
  1. Serve the chili topped with sour cream, cheese, green onions, and tortilla chips.

Notes

Adjust the jalapeño preparation by removing the ribs and seeds for a milder chili.