Slow Cooker Vegetarian Chili

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, and season with additional salt and pepper or seasonings if needed.

Serve immediately, garnished with extra toppings if desired. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

In a small pot, cook the farro or quinoa in the vegetable stock according to package directions until it is cooked through. (There will be extra vegetable stock — you’ll add everything to the chili once the farro/quinoa is cooked.)

Meanwhile, as the farro/quinoa are cooking, heat 1 Tablespoon olive oil in a separate large stockpot over medium-high heat. Add your diced onions and saute for 4-5 minutes until soft and translucent. Add all of your remaining ingredients minus the vegetable stock and farro (or quinoa), and stir to combine. Continue cooking until the chili reaches a simmer, then reduce heat to medium-low and simmer for 10 minutes. Once the quinoa/farro is cooked, add it (along with any extra vegetable stock) to the chili and stir to combine. Taste, and season with additional salt and pepper or seasonings if needed.

Serve immediately, garnished with extra toppings if desired. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.