In a large pot, heat olive oil over medium heat.
Add the onion and garlic, sauté until softened.
Add the mushrooms and chipotle pepper, cook until mushrooms release their liquid.
Stir in the black beans, farro, coconut milk, vegetable broth, cumin, smoked paprika, salt, and pepper.
Simmer for 15-20 minutes.
Taste and adjust seasoning as needed.
Serve hot, garnished with fresh cilantro.
