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Monday, January 13, 2014

Wheatberry Black Bean Chili

I had some cooked wheat berries left after I made my delicious salad..hope you saw that post!  So next on the week of grains....a nice vegetarian chili with wheat berries for protein.  This recipe went together very quickly.  Great for a quick meal.  It is spicy and hearty.  Put some avocado on top for a garnish.  This recipe is from Eating Well-so besides being delicious, and high fiber, it is good for you!
Perfect for a rainy night with leftovers for lunch.

  • PRIN
  • 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
  • 2 14-ounce cans no-salt-added diced tomatoes, undrained
  • 1-2 canned chipotle peppers in adobo sauce, minced
  • 2 cups vegetable broth
  • 2 teaspoons light brown sugar
  • 2 cups Cooked Wheat Berries
  • Juice of 1 lime
  • 1 avocado, diced
  • 1/2 cup chopped fresh cilantro
Heat olive oil in a large pot.  Add onion, peppers, garlic. and spices.  Cook 5 minutes.
 Next add the beans, tomatoes , broth, and chipolte peppers. Also add in brown sugar.  Bring to a simmer.  Simmer for 15 minutes.  Add in wheat berries.  Heat through.  Just before serving mix in lime juice.  Top each chili serving with avocado and cilantro.

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