1cupfinely chopped bell peppersI use a mix of red and orange peppers
1medium baking potatodiced into little cubes
1 14-ouncecan black beansrinsed and drained
1 14-ouncecan diced or stewed tomatoes
1 8-ouncecan tomato paste
1cupto 1 1/2 cups of coffee stoutor any stout beer you like
OPTIONAL TOPPINGS: sour creamshredded cheddar cheese, green onions, tortilla chips
In a small saucepan, bring the chicken stock to a boil, then add the farro. Reduce to simmer and cook farro according to package instructions (should be done anywhere from 20-30 minutes, depending on the farro you purchased).
Meanwhile, in a large stockpot, heat olive oil over medium heat. Add the bacon and cook until just cooked, about 3 minutes, stirring so the bacon cooks evenly and doesn't stick to the pot.
Add the onions, garlic, potatoes, peppers and sauté for about two minutes. Be sure to stir the veggies frequently to avoid burning the garlic and also to be sure the ingredients don't get stuck to the pan.
Add the turkey meat and cook for about 3-4 minutes, stirring to break up the meat. Cook the meat just until it's browned.
Add the black beans, tomatoes, tomato paste, and spices (chili powder through black pepper) and stir all ingredients well together.
Add the stout and one cup of water, then stir to combine all ingredients.
Add the cooked farro.
Bring the heat down a notch to low-medium heat and simmer for about 10 minutes, then serve with your choice of toppings.
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