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Zesty Wheat Berry-Black Bean Chili

March/April 2007, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 4.3 (256 votes)

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.



READER'S COMMENT:
"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 (...
Zesty Wheat Berry-Black Bean Chili Recipe

71 Reviews for Zesty Wheat Berry-Black Bean Chili

12/01/2010
Anonymous
Great recipe. To andreakoder,

Great recipe.

To andreakoder, the recipe calls for 1-2 canned chipotle chilis with adobo sauce, not CANS. A friend of mine made the same mistake with corn soup. It took the tops of our heads off. The lesson we learned that night is that no recipe will call for a full can unless you are cooking a huge batch for like 40 people.

I portion the leftover chilis and adobo sauce in ice cube trays and freeze, then transfer to zip lock bag for future recipes.

Good luck.

Comments
11/17/2010

This is a really great recipe and I love spicy foods but this was a tad too much for me and my dinner guest tonight. I only used one 7oz can of chipotle peppers in adobo sauce this time around. I admit I contemplated buying two cans or even a 14oz can while shopping, fortunately I didn't. Don't get me wrong, it's a yummy recipe but I think next time around I'll use diced tomatillos instead of chipotle peppers. Make sure to have sour cream & cheese on hand too, can never go wrong with either.

Comments
11/11/2010
Anonymous

I thought this recipe was awesome! I used a red and yellow bell pepper and a sweet onion as well as a red onion. I don't chipotle flavor so I used about 5 fresh jalapenos and chopped half of it with seeds and membrane and the other half I took out so it wouldn't be too spicy. I then garnished with cilantro, avocado and red onion. YUM!!!!!!!!!!!! Family looooved it!

Comments
11/09/2010

Absolutely fabulous! I wouldn't change a thing with this recipe. Even my picky husband enjoyed this dish!

Comments
10/20/2010
Anonymous

We loved this! My boyfriend and I had some cooked black beans in the freezer that we decided to make this recipe with. It is absolutely fabulous, and it reheats well. It's very budget-friendly too, especially when using cooked dried beans in place of the canned. Our only complaint was that the avocado didn't add much to the dish. Considering how pricey they can be, it seems silly to eat them with a chili where the flavor and texture don't really come through. When we heated up the leftovers we opted to use a dollop of low-fat sour cream instead - now THAT was delicious! This one's definitely a keeper.

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