Chipotle Pinto Wheat Berry Chili |
|
 |
Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
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! Ingredients:
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 |
Directions:
1. Cook wheat berries and beans (if not using canned).
2. 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).
3. Add beans, tomatoes, broth, and brown sugar. Bring to a boil over high heat, reduce heat and cover, Simmer for 25 minutes.
4. Stir in cooked wheat berries and cook for another 5 minutes or so. Stir in lime juice. Garnish with cilantro.
|
|