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Zesty Wheat Berry-Black Bean Chili
From Farm Where Life is Good
<p>A hearty chili with lots to chew and savor— wheat berries, beans, peppers and onion. No fuss, no muss with a one-pot meal.</p>Source: eatingwell.com (Entered by Lara Rasmussen Anderson)
Serves: 4-5
Ingredients
2 Tbsp
olive oil
1 large
onion, chopped
1 large
sweet bell pepper, chopped
5 cloves
garlic, minced
2 tsp
chili powder
1 1/2 tsp
ground cumin
1 tsp
oregano
1/2 tsp
salt
1/2 tsp
ground black pepper
2 15 oz
cans black beans (or dried beans, cooked/frozen)
4 #
tomatoes, chopped with juices (blanched 1min and peeled, if desired)
1-2
canned chipotle peppers in adope sauce, minced (or roast your own)
2 cup
vegetable broth
2 Tbsp
maple syrup or 2 teaspoons brown sugar
2 cup
cooked wheat berries
1
lime, juiced
1
avocado, diced for garnish
1/2 cup
fresh cilantro, chopped
Step by Step Instructions
- Heat oil in a Dutch oven/large pot 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.