Each week, I am posting a healthy recipe to try while you have unlimited access to your kitchen. This one is taste, spicy and vegan.
This zesty wheat berry black bean chili is based on a recipe from Eating Well author Cheryl Sternman Rule. This one has some substitute ingredients and serves 4-6 and it can be doubled. Chipotles in adobo give it a smoky flavor and it’s balanced with a touch of coconut sugar while being full of fiber from the wheat berries and black beans. I was also fortunate to find a striped pepper and knew exactly how I wanted to use it in this recipe. You can use red or yellow peppers. Whatever you have around is fine. I buy my wheat berries online from Bob’s Red Mill. Sometimes they are hard to find at a conventional grocer. Make a batch and fill your freezer.
Spicy Wheat Berry and Black Bean Chili
1-2 tablespoons Olive oil
1/2 yellow onion chopped
3 cloves of garlic grated
1 1/2 teaspoons chili powder and cumin
1 teaspoon dried oregano
1 14 oz can black beans drained
1 14 oz crushed tomatoes
1-2 canned chipotle peppers chopped
1 red or yellow pepper chopped
1-2 cups veggies stock or water
1 cup cooked wheat berries
2 teaspoons coconut sugar
limes/ avocado/ cilantro for garnish
In a stock pot or dutch oven, heat oil and add onions, peppers and soften. Add garlic, spices and stir to bloom the spices. Add tomatoes, stock, beans, chipotle and sugar. Stir and simmer for 25-30 minutes. Add cooked wheat berries. If frozen, which was a tip from the author, heat through for 5 minutes. When ready, squeeze with lime juice and add cilantro and/or avocado.
Freezes well in portions.