Dawn’s Vegetarian Wheat Berry Chili


Dawn's Vegetarian Wheat Berry Chili
  • 2 TBSP olive oil
  • ½ red onion, diced
  • 2 yellow or red bell peppers, chopped
  • 4 cloves garlic, minced
  • 2 tsp chili powder, to taste
  • 1 ½ tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp ground pepper
  • 2 15-oz cans beans any type (black, pinto, kidney, or 1 of each), drained
  • 2 14-oz cans fire roasted diced tomatoes, not drained
  • 1 tsp ground chipotle pepper
  • 2 cups vegetable broth
  • 2 tsp unrefined cane sugar
  • 2 cups cooked wheat berries
  • 1 cup frozen organic corn kernels
  • Garnish (optional):
  • juice of 1 lime
  • 1 avocado, diced
  • ½ cup fresh cilantro
  • plain greek yogurt (omit for vegan option)
  1. Heat oil in large pot over medium heat.
  2. Add onion, bell pepper, garlic, chili powder, cumin, oregano and pepper, and cook, stirring occasionally, until tender, about 5 minutes.
  3. Add beans, tomatoes, chipotle, broth and sugar.
  4. Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes.
  5. Stir in cooked wheat berries and frozen corn.
  6. Heat through, about 5 minutes more. Remove from heat. Stir in lime juice if desired.
  7. Garnish each bowl with avocado, cilantro, and a dollop of greek yogurt, if desired.
To prepare and cook wheat berries:
Wheat berries can be prepared ahead of time in large quantities and then frozen in 2-cup portion sizes to be added directly to chili recipe. Rinse and sort through hard winter wheat berries, discarding any stones. Place in a large saucepan. Add 2 cups water for every 1 cup dry wheat berries. Add 1 tsp salt. Bring to a boil over high heat, then reduce heat, cover, and simmer for 1 hour, stirring occasionally. Drain and rinse.

Chili can be made in double batches and stored in airtight container or bag in the freezer for future use.