Wheat berries are a fun twist on the typical chili grain and add great hearty flavor and texture to this easy vegetarian meal.
With 7 feet of snow on the ground outside, all I want to do is wrap myself in my robe, put on my slippers and eat warm chili.
Even if you don’t have 7 feet of snow piled up above your head on your sidewalks, I promise you will love this dish. In fact, I might even go as far to say that it will become a new favorite… and I’m not exaggerating.
My sister and I had a 20 minute conversation the other day about just how good it is. I’ve eaten is more times than I can count this week and I still find myself craving it.
It just has everything I love all rolled into one bowl. Beans, chewy wheat berries, veggies and a little spice.
And that’s BEFORE you top it with some extra sharp or Mexican blend cheese, avocado and plain greek yogurt.
Then serve with corn chips of course 😉
I swear to you, it’s a dish dreams are made of. I literally have found myself getting excited to have my next serving of it (a feeling that, for me, is normally reserved only for coffee).
Not only is it delicious, but it’s quick and easy, portable (just throw it in a leak-proof tupperware and go!) and makes enough to last a good amount of meals throughout the week. I’m telling you…a dish dreams are made of.
black bean, wheat berry & vegetable chili
- Prep Time: 5 minutes
- Cook Time: 35
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: dinner
Description
Wheat berries are a fun twist on the typical chili grain and add great hearty flavor and texture to this easy vegetarian meal.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 1 large yellow bell pepper,chopped
- 5 cloves garlic, minced
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 15-ounce cans black beans, rinsed
- 1/2 teaspoon chipotle powder
- 2 cups vegetable broth
- 2 teaspoons light brown sugar
- 2 cups cooked wheat berries (cook according to package)
- Juice of 1 lime
- Optional Toppings: avocado, chopped cilantro, plain greek yogurt, hot sauce, sharp cheddar or Mexican blend cheese
Instructions
- Heat oil in a large pot or dutch oven over medium-high heat.
- Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook until tender (about 5 minutes), making sure to stir occasionally
- Add beans, chipotle, 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.
- Remove from the heat.
- Stir in lime juice.
- Top with toppings of choice (see above for suggestions) and serve with corn chips.
Keywords: chili, vegetarian, black bean, easy
Recipe mostly from Eating Well with a few slight modifications
6
I just adore this!! Love the addition of the wheatberries, how filling!! This sounds so dreamy with how chilly it’s been!
The wheat berries TOTALLY make it! You absolutely must try!
Yummers!!
I love the texture that the wheat berries add.
This recipe is the perfect inspiration I needed and will make a pot over the weekend. Thanks Cait.
Agreed – it’s such a great texture! Let me know what you think if you try it out!
I’m making it right now! It looks and smells amazing. The perfect dish for a snowy night. Thanks Cait 🙂
Yay I’m so glad! You’re so welcome 🙂
Canned tomatoes? I don’t see tomatoes listed in the recipe — thanks!
Ah – sorry! I took the tomatoes out from the original recipe and forgot to remove it from the directions. Edited and fixed. Sorry about that!