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.