30-Minute Spicy Turkey Chili with Ancho

• farro (other grain, e.g., brown rice or quinoa, works)↗1 cup
• chicken broth↗2 cup
• water, divided↗3 cup
• olive oil↗1 tablespoon
• red onion, chopped↗0.5
• garlic, minced↗2
• jalapeño, chopped (remove ribs and seeds if you don't want heat)↗2
• ground turkey↗1 lb
• one 14‑ounce can black beans, rinsed and drained14
• ancho chili powder↗2 teaspoon
• chili powder↗2 teaspoon
• cumin↗1 teaspoon
• salt↗1 teaspoon
• salsa (best fresh salsa brand, e.g., Salsa Lisa)↗1 cup
• two 14‑ounce cans of fire‑roasted tomatoes14
• начинки (сметана, сир, зелена цибуля, тортилья‑чіпси)

Step-by-step instructions

1. 1

   Bring the chicken broth and 1 cup of water to a boil in a small saucepan. Add the farro (or rice, or any other grain you are using), cover and reduce heat to a gentle simmer for about 30 minutes or until all the liquid has evaporated.

2. 2

   While the farro cooks, heat the olive oil over medium‑high heat. Add the onion, garlic and jalapeño and sauté for 1‑2 minutes, stirring often so the garlic doesn’t burn. Add the ground turkey and cook until the meat browns and crumbles. Add the black beans, ancho chili powder, chili powder, cumin, salt and salsa and simmer for a few minutes. Add the tomatoes and as much of the remaining water (from the 2 cups) as needed to reach the desired consistency. Simmer a few minutes until the farro finishes cooking in a separate pot.

3. 3

   Add the cooked farro to the chili pot and stir. Garnish with sour cream, cheese, green onions and tortilla chips.