I saw this recipe in Woman’s Day and it caught my attention because of the wheat berries. I have never cooked with them before but I love expirimenting with new ingredients so I gave it a try. You have to soak the wheat berries overnight and they expand and become soft. The chili was slightly sweet with just the right amount of heat. I will definitley be making this again!


  • 3/4 cup(s) wheat berries, soaked  overnight
  • 2 large carrots, coarsely  grated
  • 1 medium red onion, coarsely  chopped
  • 1 large clove garlic, finely  chopped
  • 1 28-oz can(s) crushed tomatoes
  • 1 28-oz can(s) tomato purée
  • 2 teaspoon(s) dried oregano
  • 2 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) cayenne pepper
  • Kosher  salt
  • 2 15-oz can(s) kidney, pinto or black beans, rinsed
  • 1 16-oz package(s) frozen corn kernels
  • 1 bell pepper (red or green), cut  into ¼-in. pieces
  • 1 teaspoon(s) jalapeño hot sauce,  plus more for serving
  • Sour  cream, grated Cheddar and tortilla chips, for serving


1.) Rinse and drain the wheat berries and place them in a 5-to 6-qt slow  cooker. Add the carrots, onion, garlic, tomatoes, tomato purée, oregano, cumin,  cayenne and ½ tsp salt; mix to combine. Cover and cook on low for 6 to 8 hours  or on high for 4 to 5 hours.

2.) Stir in the beans, corn, bell pepper and hot sauce and cook until  heated through, about 5 minutes. Serve with the sour cream, Cheddar, tortilla  chips and additional hot sauce, if desired.