Vegan Ceci Bean Chili with Farro
tailgate time
By An original recipe by Timothy Bodell, Culinary Director at Rustic, Francis’s Favorites Restaurant
This heart healthy, gluten free, and vegan chili became an instant classic as an employee lunch special at our Winery in Geyserville. A delicious alternative to a meat-based chili that is spicy and full of flavor! The chili reheats very well for a Summer barbecue or tailgate and your guests won’t even miss the meat.
Ingredients
- 1 c. Ceci Beans, soaked over night
- ½ c. Olive oil
- 1 Onion, diced small
- 4 Celery, diced small
- 2 Carrot, peeled and grated with a box grater
- 1 T. Garlic, minced
- 1 ea Fennel, diced small
- ¾ # Button Mushrooms, cut into wedges
- 1 T. salt
- 1 qt Vegetable Stock
- 28 oz can crushed Tomato’s
- 2T. Chili powder
- ¼ t. Cayenne
- 1 t. Smoked paprika
- ½ Avocado
- 2 t. lime juice
- ½ c. dairy free sour cream
Instructions
Turn a sauce pan on over medium heat and add olive oil. When the oil is hot, add the onion, celery, carrot, garlic, fennel, and salt and cook until vegetables begin to soften. Add mushrooms and cook until tender and then add spices. Add stock, crushed tomato, and Ceci beans. Bring to a boil and simmer for 45 minutes to an hour or until the beans are tender. In a separate sauce pot, add two cups of farro and one gallon of water and bring to a simmer. Cook for about 30 minutes or until tender, drain, and set aside. In the meantime, place the avocado, lime juice, and sour cream in a blender and puree until
smooth and set aside. To serve, place farro in a bowl, top with the chili and a dollop of the avocado crema. Serves 6 to 8.
