Zesty Wheat Berry-Black Bean Chili
- 2 tablespoons olive oil, extra-virgin
- 1 large yellow onion chopped
- 1 large sweet yellow bell peppers chopped
- 5 cloves garlic minced
- 2 teaspoons chili powder
- 1 1/2 teaspoons cumin grounnd
- 1 teaspoon oregano dried
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 15 ounces black beans rinsed
- 14 ounces tomatoes, canned no-salt-added diced, undrained
- 2 each chipotle chili peppers canned, in adobo sauce, minced
- 2 cups vegetarian chicken broth, non-fat, low-sodium
- 2 teaspoons brown sugar, light
- 1 each limes juice
- 1 each avocados diced
- 1/2 cup cilantro chopped fresh
- 2 cups wheat berries hard red, winter
- 7 cups water cold
- 1 teaspoon salt
- Heat oil in a Dutch oven over medium-high heat.
- Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes.
- Add beans, tomatoes, chipotle to taste, broth and brown sugar.
- Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes.
- Stir in cooked wheat berries and heat through, about 5 minutes more.
- (If using frozen wheat berries, cook until thoroughly heated.)
- Remove from the heat.
- Stir in lime juice.
- Garnish each bowl with avocado and cilantro.
- For the cooked wheat berries:
- Sort through wheat berries carefully, discarding any stones.
- Rinse well under cool running water.
- Place in a large heavy saucepan.
- Add water and salt.
- Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally.
- Drain and rinse.
- To serve hot, use immediately.
- Otherwise, follow the make-ahead instructions.
olive oil, onion, sweet yellow bell peppers, garlic, chili powder, cumin grounnd, oregano, salt, black pepper, black beans, tomatoes, chipotle chili peppers, vegetarian chicken, brown sugar, limes juice, avocados, cilantro, winter, water cold, salt
Taken from recipeland.com/recipe/v/zesty-wheat-berry-black-bean-ch-48811 (may not work)