This rib-sticking chili offers a hearty mix of wheat berries, beans, peppers and onion. 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 and there’s no need to thaw them; just stir them directly into the chili.

Makes 6 servings, about 1 1/2 cups each

ACTIVE TIME: 25 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

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 (recipe follows)
Juice of 1 lime
1 avocado, diced
1/2 cup chopped fresh cilantro

1. 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.
2. 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.

NUTRITION INFORMATION: Per serving: 386 calories; 11 g fat (1 g sat, 7 g mono); 0 mg cholesterol; 61 g carbohydrate; 14 g protein; 15 g fiber; 703 mg sodium; 311 mg potassium.
Nutrition bonus: Vitamin C (130% daily value), Fiber (72% dv), Folate (48% dv), Iron & Vitamin A (25% dv).
3 Carbohydrate Servings
Exchanges: 3 starch, 1 vegetable, 1 very-lean meat, 2 fat

TIP: Tip: Canned chipotle peppers (smoked jalapeños) in adobo sauce add heat and a smoky flavor. Look for the small cans with other Mexican foods in large supermarkets. Once opened, store in an airtight container for up to 2 weeks in the refrigerator or 6 months in the freezer.

RELATED RECIPES: Cooked Wheat Berries

The recipe was easy to put together- you can adjust the chipolte to taste, but I think it would be bland without it. The garnish of avacado and cilantro take this recipe from "very good" to "Outstanding!"

Anonymous, Whittaker, MI

This was the best vegetarian chili ever!!! Rave reviews from everyone present, just the right texture, and as for being too soupy, I did not add the broth as I like mine thick. Served it with cornbread and salad for a complete meal. I would make this again and again, forget ALL of the others!

Anonymous, Setauket, NY

Just OK - it needed something. (Definitely salt, but even that didn't make it very interesting.) Also, it was very soupy. We ate it with warmed corn tortillas.

Anonymous, Moscow, ID

I made this for some friends coming over for dinner and it was fantastic. I didn't have the chipotle so I made it without it. Kids and adults enjoyed it and everyone learned about wheat berries.

Anonymous, Pittsburgh, PA

This was not exceptional and is not a recipe I will choose to repeat.

Emily, Zionsville, IN

This chili is our new favorite. I have made this for potlucks and for co-op food exchanges and get raves everytime! The fresh cilantro is a must for best flavor. The cooked wheat berries are just an added wonderfulness. My husband said this recipe could win a blue ribbon at a chili cook-off!

Anonymous, Monmouth, OR

I LOVED this wheat berry chili. Great flavor and texture!!! I cooked the wheat berries a few weeks ago and put them in the freezer. Then I added them to the recipe at the end. Quick healthy weeknight meal. Give it a try!!!

, Concord, NH

Super delish and super easy. Took leftovers to work and after one whiff my coworkers wanted a sample. Have shared the recipe a bunch.

, State College, PA

Super delish and super easy. Took left overs to work and after one whiff my coworkers wanted a sample. Have shared the recipe a bunch.

, State College, PA

I add a cup of diced butternut squash and 1 T of smoked paprika to this recipe. I also use 1/2 red pepper and 1/2 yellow pepper for more color.

Anonymous, Newport, VT

I make vegetarian chili all the time and this was an very good recipe. I loved the texture and the taste was amazing. Also, the nutritional value for this dish is very good. My kids loved it too.

Anonymous, Austin, TX

This is one of the best chilis I've had. It had just right amount of heat for us. The wheat berries are chewy & hearty enough that we really didn't miss the meat in it at all.

Tana, Milwaukee, WI

Absolutely the best chili I have ever made. It has now taken top spot in my chili repertoire and has beaten out all my meat based chili recipes! My family loves it and made the vegetarians very happy. Thank you for the recipe.

Linda, East Setauket, NY