There’s nothing quite as comforting as a steaming bowl of chili when the cooler days of fall roll in. This hearty vegetarian version swaps in nutty, chewy wheat berries and creamy black beans for a satisfying base, while smoky chipotle peppers and a blend of spices give it a bold, zesty kick. It’s easy to prepare, wholesome, and perfect for everything from a cozy weekend supper to feeding a crowd on game day. Set out toppings like diced avocado, chopped onions, grated cheese, hot sauce, and of course, warm cornbread on the side, and you’re ready for a meal that’s as festive as it is delicious.
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
2 14-ounce cans 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 (see recipe below)
Juice of 1 lime
1 avocado, diced
1/2 cup chopped fresh cilantro
METHOD:
Heat olive oil in a large, heavy saucepan or Dutch oven over medium-high heat. Add the onion, bell pepper, garlic, chili powder, cumin, oregano, salt, and pepper. Cook, stirring occasionally, until the vegetables are tender and fragrant, about 5 minutes.
Stir in the black beans, diced tomatoes (with their juices), chipotle peppers (use 1 for mild heat or 2 for more spice), vegetable broth, and brown sugar. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 25 minutes to allow the flavors to meld.
Stir in the cooked wheat berries and continue cooking for about 5 minutes, until heated through. (If using frozen wheat berries, cook until thoroughly warmed.)
Remove the chili from the heat and stir in the lime juice.
Ladle into bowls and garnish with diced avocado and chopped cilantro. Offer extra toppings like onions, shredded cheese, or hot sauce on the side.
YIELD: 6 servings, about 1 1/2 cups each
SOURCE: From EatingWell: March/April 2007, EatingWell for a Healthy Heart Cookbook (2008)
How to Cook Wheat Berries
2 cups hard red winter-wheat berries
7 cups cold water
1 teaspoon salt
Place wheat berries in a fine mesh strainer. Rinse wheat berries under cool running water. Carefully sort through grains and discard any stones.
Place wheat berries in a large heavy saucepan. Add water and stir in salt. Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally.
Drain and rinse. To serve hot, use immediately. Or cover and refrigerate for up to 2 days or freeze for up to 1 month.
