Black Bean and Wheat Berry Chili

Spicy Black Bean and Wheat Berry Chili
Recipe type: Entrees
Cuisine: American
Serves: 6-10
  • 2 tablespoons of extra virgin olive oil
  • 1 large yellow onion, chopped
  • 1 large yellow bell pepper, chopped
  • 5-7 cloves of fresh garlic, minced
  • 2 teaspoons chili powder
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • 3 15 ounce cans black beans, drained and rinsed
  • 2 14 ounce cans of no-salt added diced tomatoes, undrained
  • 1-2 canned chipotle peppers in adobo sauce to taste, minced (Don’t add the sauce, just the peppers. I
  • used the entire can, which was about 6 peppers but I like things spicy!)
  • 2 cups vegetable broth with no MSG added (and low sodium if you can find it)
  • 2 cups of cooked wheat berries (you can substitute lentils if you prefer)
  • 2 tablespoons of lime juice, preferably fresh
  • 1 avocado, diced or sliced for garnish
  • ½ cup chopped fresh cilantro for garnish
  1. In a 3 quart or large pot, cook the wheat berries by covering them in about 2-3 inches of water and boiling for about an hour or until tender. Once cooked, drain and set aside.
  2. In a large Dutch oven/soup pot, heat the oilover medium high heat. Add onion, bell pepper, garlic, chili powder, cumin oregano and pepper. (I mix the dry spices in advance in a little container and then throw them in the pot all at once.) Cook until tender, stirring regularly for about 5 minutes. Add the black beans, tomatoes, chipotle pepper to taste and broth and bring to a boil over high heat. Once boiling, reduce the heat to medium low and cover the pot and simmer for 25 minutes. Next, stir in the wheat berries (or lentils) and heat through. Remove from the heat and stir in the lime juice. Serve in bowls and garnish with fresh avocado chunks or slices and fresh cilantro.