Farro & Black Bean Chili with Swiss Chard & Jack Cheese

• 2 tablespoons extra-virgin olive oil
• 4 thick-cut bacon slices, chopped
• 1 red onion, finely chopped
• 1 medium carrot, finely chopped
• ½
• 1 medium celery stalk, finely chop

Kosher salt

• 1 cup pearled farro (aka quick-cooking farro)
• 1 15-ounce can diced tomatoes
• 2 canned chipotles in adobo, seeded and minced, plus 2 tablespoons adobo sauce from the can
• 1 quart low-sodium chicken broth
• ½ pound Swiss chard, thick stems trimmed, leaves and thin stems chopped
• 1 15-ounce can black beans, drained and rinsed

Shredded Monterey Jack cheese, for sprinkling

1. In a large saucepan, heat the olive oil over medium heat. Add the bacon and cook, stirring occasionally, until rendered but not crisp, about 5 minutes. Add the onion, carrot, celery, and a generous pinch of salt. Cook, stirring occasionally, until the vegetables are softened, about 7 minutes. Add the farro, tomatoes, chipotles, and adobo sauce. Cook, stirring, until bubbling, about 2 minutes. Stir in the broth and bring to a boil over high heat, then cover partially and simmer over medium heat, stirring occasionally, until the farro is tender, about 20 minutes.
2. Stir the chard and beans into the saucepan and simmer until the chard is tender and the beans are heated through, about 5 minutes. Season the chili with salt and pepper.
3. Ladle the chili into bowls andserve hot, sprinkled with shreddedMonterey Jack.

Do It Ahead: The chili can be refrigerated in an airtight container overnight. Reheat in a saucepan over medium heat, stirring occasionally, until hot; add a bit of water if too thick.