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
- 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)
Instructions
- Heat oil in large pot over medium heat.
- Add onion, bell pepper, garlic, chili powder, cumin, oregano and pepper, and cook, stirring occasionally, until tender, about 5 minutes.
- Add beans, tomatoes, chipotle, broth and sugar, if desired.
- Bring to a boil over high heat; reduce heat, cover, and simmer for 25 minutes.
- Stir in cooked wheat berries and frozen corn.
- 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.
- Garnish each bowl with avocado, cilantro, and a dollop of cashew cream (or Greek yogurt) if desired.
Find it online: https://drrania.com/recipes/vegetarian-wheat-berry-chili/