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.
"This is an absolutely amazing soup! I've made it twice now and my family gobbles it up. I cook for a vegan, a pescitarian and a heart healthy patient and all were pleased. I made it the day after Thanksgiving for guests and families (...
Amazing recipe - I don't have one bad thing to say about it. I made a few mods for convenience:
-Used a packet of McCormick spicy chili seasoning.
-Added a minced jalapeno for more heat (I like my chili VERY spicy)
-Omitted the avocado and added skinless rotisserie chicken breast towards the end.
-Used a can of black beans and can of chick peas.
filling, quick and easy recipe, full of flavor and spice
I love this recipe. The only thing I do differently is that I use that whole can of ancho chilis for extra spice. I also used 16 ounces of dark beer instead of veggie broth. Make sure to adjust how much sugar you add if you choose to substitute beer.
I am not vegetarian myself, but I made this for a dinner party where meat eaters were surprised at how great it tasted, and vegans told me that if I could cook vegan that well that they had better step up their game. I will make this one over and over again.
Really tasty. I didn't have chipotle peppers so I used sriracha instead (just a few squirts from the bottle). I love wheat berries but usually only have them for breakfast so this was a new way to use them for me. A great winter soup. The heat isn't overpowering but definitely stays with you in the back of your throat making you feel warm all over.