Bluebird Grain Farms

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Serves: 8


1/4 cup vegetable oil

1 medium yellow onion, finely chopped

2 lb. ground beef

1 cup split emmer farro*

1/4 cup chili powder
1 tbsp. cumin
2 tbsp. tomato paste
2 tbsp. paprika
2 tsp. kosher salt, plus more to taste
6 cloves garlic, finely chopped
2 (28-oz.) cans diced tomatoes with liquid
2 (15-oz.) cans pinto beans with liquid
2 large carrots, sliced in thin rounds
freshly ground black pepper, to taste

For Garnish:
1 tbsp. red onion, finely chopped
1 tbsp. cilantro, diced
1 medium avocado, sliced

Heat oil in a 6-qt. saucepan over medium-high heat. Add onion, and cook until soft, about 6 minutes. Add beef and split farro, cook, stirring, until browned, about 15 minutes. Add chili powder, cumin, tomato paste, paprika, salt, and garlic, and cook, stirring, until browned and incorporated, about 2 minutes. Add tomatoes, and bring to a boil; reduce heat to medium-low. Add beans and carrots and cook, stirring often, for about 1 hour; season with salt and pepper to taste. Garnish with red onion, avocado and cilantro.

*Potlatch Pilaf can be substituted for Split Emmer Farro

Recipe & Photo by Brooke Lucy