Recipe details Medium
Difficulty: Medium
Prep Time: 20 mins
Cook Time: 30 mins
Servings: 4
Nutrition Per Serving
estimated
Calories: 339 kcal
Vegetarian Chili with Grains and Beans
A vegetarian chili featuring a hearty mix of grains and beans, perfect for a nutritious and satisfying meal.
Difficulty: Medium
Categories: vegetarian, chili, main dish, slow cooker
Ingredients
1x
- • 1 28-oz can fire-roasted crushed tomatoes
- • 1 14.5-oz can petite diced tomatoes
- • 3/4 cup wheat berries
- • 1 onion, chopped
- • 1 large carrot, chopped
- • 1 large poblano pepper, seeded and chopped
- • 3 cloves garlic, pressed
- • 1 tbsp chili powder
- • 2 tsp ground cumin
- • 2 tsp ground coriander
- • Kosher salt
Pepper
- • 1 15.5-oz can black beans, rinsed
- • 1 15.5-oz can kidney beans, rinsed
- • Sour cream, shredded Cheddar, sliced scallions, cilantro leaves, and lime wedges, for serving
Instructions
1
In 5- to 6-qt slow cooker, combine both tomatoes, wheat berries, onion, carrot, poblano, garlic, chili powder, cumin, coriander, and 3/4 cup water.
2
Season with salt and pepper.
3
Cook, covered, until wheat berries are cooked and still chewy, 5 to 6 hours on High or 7 to 8 hours on Low.
4
Stir in both kinds of beans and cook until warmed through, 8 to 10 minutes.
5
Serve with sour cream, Cheddar, scallions, cilantro, and lime wedges alongside.
Recipe from Cookbook Hub - www.cookbookhub.org