Fall Entertaining: Pumpkin-Farro Chili

Southern Tailgating and Football Party Game Day Crafts By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Pastry Chef Southern Hostess TV Cooking Personality Birmingham AlabamaFall Entertaining

Southern Socials

Pumpkin-Farro Chili

Pumpkin-Farro Chili is a meatless meal solution perfect for any night of the week but it’s also great for entertaining, too. Accompany with Buttermilk Pumpkin Muffins to make it complete. Farro, an ancient grain, offers wonderful texture, nutritional value & interest to this seasonal chili. Learn how to prepare it properly for use in this application & many others. 

Pumpkin-Farro Chili By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Fall Chili & Soup Recipes Cooking Baking Tutorials Modern Southern Socials RebeccaGordon TV Cooking Personality Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickPumpkin-Farro Chili
makes 6 servings

1 Tbsp oil
1 large sweet onion, chopped
3 garlic cloves, pressed
7 cups chicken broth
2 tsp chili powder
1 1/2 tsp cumin
1 tsp kosher salt
1/4 tsp freshly ground pepper
2 {15.5-oz} cans cannellini beans, rinsed & drained
1 {15.5-oz} can dark red kidney beans, rinsed & drained
1 {15-oz} can pumpkin puree
1 cup cooked farro
2 Tbsp fresh lime juice
Garnishes: Fresh cilantro, sour cream, pepitas

Cook the onion in the oil a Dutch oven over Medium heat 8 minutes or until softened. Add the garlic & cook 30 seconds or until fragrant. Stir in the broth. Add the chili powder, the cumin, the salt, the pepper, the beans & the pumpkin, stirring well. Bring the mixture to a boil over Medium-High heat. Reduce the heat to Medium-Low & simmer, uncovered, for 1 hour, stirring occasionally. The chili will thicken & it should reduce by approximately 1/3. Add the farro & the lime juice. Ladle into bowls. Garnish, if desired.

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How To Cook & Use Farro

Farro can be used in hot & cold recipe applications. The chewy texture adds wonderful texture to a variety of your favorite foods. All of the water may not absorb into the farro during cooking. In order to determine if it is ready, the best method is to simply taste it just as if you were to check the texture of pasta. It shouldn’t be too firm nor too soft. Look for a toothsome bite. If any water remains & the texture is to your liking – there is approximately 1/4 cup in the bottom of this pot – simply drain in a fine wire mesh sieve. Follow these pointers for success in your own kitchen.

Cooking Classics: How To Cook Farro By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Southern Hostess TV Cooking Personality Modern Southern Socials Game Day Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBasic Farro
makes 4 1/2 cups

Italian pearled farro has the hull removed & features a reduced preparation time as it does not require soaking overnight making it ready to eat in 30 minutes or less.

1 1/2 cups Italian pearled farro
4 cups water 
1 tsp kosher salt

Rinse the farro in fine wire mesh colander & transfer to a 2 quart saucepan. Pour the water over the farro & stir in the salt. Bring the mixture to a boil over Medium-High heat. Reduce the heat to Medium-Low & simmer gently 25 to 30 minutes or until al dente. If any water remains, drain the farro in a fine wire mesh colander. Use as directed in specific recipe applications.  

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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