Vegetarian Wheat Berry Chili

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.



    • 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
    • Pinch ground chipotle pepper (more to taste)
    • 2 cups vegetable broth
    • 2 cups cooked wheat berries (click here for how to cook wheat berries)
    • 1 cup frozen organic corn kernels
    • Salt and pepper to taste
    • Garnish:

juice of 1 lime
1 avocado, diced
½ cup fresh cilantro
Savory cashew cream sauce (recipe here) or Greek yogurt (optional)


  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, if desired.
  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 juice of one lime if desired and season with salt and pepper to taste.
  7. Garnish each bowl with avocado, cilantro, and a dollop of cashew cream (or Greek yogurt) if desired.
Plant-Based Mains

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