Chipotle Pinto Wheat Berry Chili Recipe #376069
Modified from an Eating Well recipe I found when trying to figure out what to do with wheat berries. Original recipe called for black beans. Seems like sweet potatoes would be good, too!
by Carianne
1½ hours | 1 hour prep
SERVES 6
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 zucchini, chopped
- 1 large yellow pepper, chopped
- 5 garlic cloves, minced
- 2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1 tablespoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups pinto beans
- 28 ounces diced tomatoes
- 1/4 cup chipotle chile in adobo
- 2 cups vegetable broth
- 2 teaspoons light brown sugar
- 2 cups cooked wheat berries
- 1 lime, juiced
- 1/2 cup fresh cilantro
- Cook wheat berries and beans (if not using canned).
- Heat oil in large pot (med-high heat). Add onion, yellow bell pepper, zucchini, garlic, chipotle in adobo, cumin, chili powder, oregano, salt, and pepper. Cook for about 5 minutes (stirring occasionally).
- Add beans, tomatoes, broth, and brown sugar. Bring to a boil over high heat, reduce heat and cover, Simmer for 25 minutes.
- Stir in cooked wheat berries and cook for another 5 minutes or so. Stir in lime juice. Garnish with cilantro.
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5 stars