Chili is a great autumn-winter comfort food that tastes even better the second day, so make a double batch and freeze whatever you won’t eat right away. This chili uses nutty-chewy wheat berries for a hearty texture that appeals even to meat eaters. Cook wheat berries ahead of time in large batches, then freeze in 2 cup portion sizes. Frozen cooked wheat berries can be added directly to chili without thawing first.
Ingredients
2 TBSP olive oil
½ red onion, diced
2 yellow or red bell peppers, chopped
3 cloves garlic, minced
1 tsp chili powder, more 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