Friday, May 06, 2005

Zesty Wheat Berry-Black Bean Chili

Zesty Wheat Berry-Black Bean Chili (Adapted from Eating Well)

2 tablespoons olive oil
3/4 cup chopped yellow onion
1 red bell pepper, chopped
5 garlic cloves, minced
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 15 ounce cans black beans, rinsed
2 14.5 ounce cans fire-roasted diced tomatoes
2 chipotle peppers, canned in adobo sauce, minced
2 cups vegetable broth
2 teaspoons light brown sugar
2 cups cooked wheat berries
1 tablespoon fresh lime juice
1 avocado, diced
1/2 cup chopped fresh cilantro

In a Dutch oven, heat oil over medium-high. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper - cook until the onions soften, about 5 minutes. Stir in beans, tomatoes, chipotle peppers, broth and brown sugar. Bring mixture a boil, cover, reduce heat and simmer for about 25 minutes.

Add cooked wheat berries and continue to heat until warmed through, about 5 minutes. Remove from heat and stir in lime juice. Garnish each bowl with diced avocado and cilantro.

Makes about 4-6 servings.

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  1. I made this once a few months ago, but I'm making it again tonight, so I thought I'd tell you how delicious I think it is! I leave out the bell pepper because I'm not a big fan of them. And I crumble feta on top. You have to try it with the feta - SO good.

  2. Jamie - I'll have to try that!