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Dash of Diamonds and Pinch of Pearls Sweepstakes

Zesty Wheat Berry-Black Bean Chili

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  1 Hour
  6 servings, about 1 1/2 cups each
Feel free to add an additional chipotle pepper to crank up the heat in this one-pot meal. Cooked wheat berries will keep for up to 1 month in your freezer; there’s no need to thaw them—stir them directly into the chili.
RECIPE INGREDIENTS
2 tablespoons  extra-virgin olive oil
1   large yellow onion, chopped
1   large yellow bell pepper, chopped
5 cloves  garlic, minced
2 teaspoons  chili powder
1 1/2 teaspoons  ground cumin
1 teaspoon  dried oregano
1/2 teaspoon  salt
1/2 teaspoon  freshly ground pepper
2 15-ounce cans  black beans, rinsed
2 14-ounce cans  no-salt-added diced tomatoes, undrained
1-2   canned chipotle peppers in adobo sauce, minced (see Tip)
2 cups  vegetable broth
2 teaspoons  light brown sugar
2 cups  Cooked wheat berries (see recipe link below)
Juice of 1 lime
1   avocado, diced
1/2 cup  chopped fresh cilantro

Tip: Canned chipotle peppers (smoked jalapenos) in adobo sauce add heat and a smoky flavor. Look for the small cans with other Mexican foods in large supermarkets. Once opened, they will keep for up to 2 weeks in the refrigerator or 6 months in the freezer.
Other necessary recipes:
Cooked Wheat Berries
Zesty Wheat Berry-Black Bean Chili Recipe at Cooking.com
DIRECTIONS
Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add beans, tomatoes, chipotle to taste, broth and brown sugar. Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes.


Stir in cooked wheat berries and heat through, about 5 minutes more. (If using frozen wheat berries, cook until thoroughly heated). Remove from the heat. Stir in lime juice. Garnish each bowl with avocado and cilantro.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 servings, about 1 1/2 cups each
Calories: 386
Fat, Saturated: 1g
Fiber: 15g
Carbohydrates, Total: 61g
Sodium: 705mg
% Cal. from Fat: 26%
Fat. Total: 11g
Protein: 14g
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