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.
Zesty Wheat Berry-Black Bean Chili
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.
75 Reviews for Zesty Wheat Berry-Black Bean Chili
I substituted chickpeas (garbanzo beans) for the wheat berries, and the result was delicious without the hassle of trying to find wheat berries at the grocery store
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.
This was absolutely phenomenal. All of the flavors complemented each other wonderfully, from the light hint of lime, to the spiciness of the pepper, and the creaminess of the avocado. It was also incredibly filling. I actually found wheat berries where the package said to only cook for 15 minutes, which was perfect, and much better than the hour it could have taken. This will definitely be on my regular rotation!