Saute onion and bell pepper in olive oil until soft. Add garlic, mushrooms, and jalapenos. Saute until the mushrooms start to release their liquid. Mix in tomato paste, chili powder, cumin, oregano, black pepper, and cayenne. Saute 2-3 minutes.
Mix in broth, tomatoes, and kidney beans. Bring to a boil and let simmer for 30 minutes.
Mix in the farro and bring back to a simmer. Cook for 30-45 minutes, or until the farro is tender.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/mushroom-farro-chili/