Dinner recipes - Vegetarian Chili with Wheat Berries, Beans, and Corn

Vegetarian Chili with Wheat Berries, Beans, and Corn

 

Ingredients

·         1 28-oz. can fire-roasted crushed tomatoes

·         1 14.5-oz can no-salt petite diced tomatoes

·         1 tbsp. chili powder

·         2 tsp. ground cumin

·         2 large carrots, cut into 1/4-in. pieces

·         1 onion, chopped

·         1 poblano pepper, cut into 1/4 in. pieces

·         3/4 c. wheat berries

·         2 cloves garlic, finely chopped

·         kosher salt

·         black pepper

·         2 15.5-oz. cans low-sodium kidney, pinto or black beans, rinsed

·         1 c. frozen corn, thawed

·         Grated Cheddar, for serving

·         Sour cream, for serving

·         Scallions, for serving

Directions

1.       In a 5- to 6-quart slow cooker, stir together the tomatoes (and their juices), chili powder and cumin. Add the carrots, onion, poblano, wheat berries, garlic and 1/2 teaspoon each salt and pepper. Cook, covered, until the wheat berries are cooked but still chewy, 7 to 8 hours on low or 5 to 6 hours on high.

2.      Ten minutes before serving, gently stir in the beans and corn and cook until heated through.

3.      Ladle the chili into bowls and top with the cheese, sour cream and scallions, if desired.

PER SERVING 480 CAL, 3 G FAT (0.5 G SAT FAT), 0 MG CHOL, 907 MG SOD, 23 G PRO, 94 G CAR, 25 G FIBER.