Can'T-Believe-It'S-Veggie Chili

• 2 tablespoons olive oil
• 2 cups chopped yellow onion
• 1 cup chopped green bell pepper
• 1/2 cup diced celery
• 1/2 cup diced peeled carrot
• 1 tablespoon minced jalapeno pepper
• 8 ounces cremini mushrooms, finely chopped
• 4 garlic cloves, minced
• 3 tablespoons unsalted tomato paste
• 1 1/2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground red pepper
• 1 (14.5-ounce) can stewed tomatoes, undrained
• 2 cups water
• 1 cup lower-sodium vegetable juice
• 1/2 cup uncooked wheat berries
• 1 cup water
• 1 cup lager beer (such as Budweiser)
• 2 tablespoons liquid aminos (such as Bragg)
• 1 (14.5-ounce) can unsalted kidney beans, rinsed and drained
• 4 ounces sharp cheddar cheese, shredded (about 1 cup)
• 1/2 cup diced red onion
• 1/4 cup reduced-fat sour cream

1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 6 ingredients (through garlic); saute 10 minutes or until liquid evaporates and vegetables begin to brown. Add tomato paste and next 5 ingredients (through red pepper); cook 3 minutes, stirring constantly. Using kitchen scissors, cut tomatoes in the can into bite-sized pieces. Add 2 cups water, vegetable juice, and tomatoes to pan; bring to a boil, scraping pan to loosen browned bits. Reduce heat; simmer 30 minutes.
2. Combine wheat berries and 1 cup water in a small saucepan. Bring to a boil; reduce heat, and simmer 15 minutes or until liquid is absorbed. Add wheat berries, beer, aminos, and beans to chili; cook 20 minutes. Serve with cheese, red onion, and sour cream.

olive oil, yellow onion, green bell pepper, celery, peeled carrot, pepper, cremini mushrooms, garlic, chili powder, ground cumin, oregano, paprika, ground red pepper, tomatoes, water, lower, uncooked wheat berries, water, lager beer, liquid aminos, kidney beans, cheddar cheese, red onion, sour cream

Taken from www.myrecipes.com/recipe/cant-believe-its-veggie-chili (may not work)