This was delicious. I was happy that it was not too liquidy, but also not as thick as traditional chili. I made a bunch of modifications: instead of chicken, I used some thick cut roasted turkey I had in the freezer (the Costco kind). I just cut it into bite sized pieces and a lot of it just disintegrated into the soup, which was delicious. I used tomato sauce instead of diced tomatoes, tripled the garlic, went heavy on the smoked paprika and lighter on the cumin, used regular organic canned kidney beans and white beans instead of “chili beans”, and then added salt and pepper to taste. I also didn’t have quite enough chicken stock, so I substituted a half cup of water. I would have liked more farro, but might have added more liquid to compensate. I cooked it in my Instant Pot on slow cook for five hours and then it stayed on “keep warm” for two hours before we ate it. Delicious!