I made this chili for "meatless Monday", but due to some unforeseen circumstances we ended up eating it on Tuesday night instead. Like most tomato-based dishes, this was even better the next day. It's really hearty and quite flavorful, even without the chipotles; I left them out because I have a preschooler and I didn't want to risk making a big batch of something that was too hot for her to eat. Instead, I added chipotle hot sauce (Tabasco and Cholula both make chipotle sauces) to the adult portions, which worked out great. It's a lot easier to control the heat that way if you're gun-shy about putting the chipotles directly in the chili. My batch made 8 cups of chili, which was plenty for two meals. If you're making this on a weeknight or are pressed for time, I would suggest making the wheat berries the day or night before. It takes a full hour to cook those, though you could do the prep work for the chili while they cook. I'll definitely make this again.