Zesty Wheat Berry-Black Bean Chili

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

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

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67 Reviews for Zesty Wheat Berry-Black Bean Chili

06/16/2010

Anonymous

Awesome recipe! I made it for my boyfriend and a couple friends the other night and everyone loved it! The flavors blend really well. I used two chili peppers and stirred some frozen corn into the mix. I made Eating Well wholesome cornbread to go with it. It was a fantastic meal. Definitely making this one again and again!

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06/14/2010

clwitt

This was my first time using wheat berries, and the recipe was definitely a winner. I made a half recipe with one full chipotle pepper, briefly rinsed, and thought it was just right. I'll definitely make this again.

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06/01/2010

Anonymous

Eaten this twice and loved it each time: first, a friend made it for us. So good! But very spicy. So later, when I made it myself, I only used 1 chipotle pepper (and a word to the wise: the recipe does not call for 1-2 CANS chipotle peppers, it calls for 1-2 chipotle peppers) and that was perfect. I also did not have wheat berries so omitted them and it was still good. This is my favorite chili recipe to date. Fresh, hearty, veggie, spicy.

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05/10/2010

blanca.bogaert

What a fantastic way to prepare wheat berries !
This recipe is highly recommended !

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04/28/2010

Anonymous

This was my first attempt cooking with wheatberries, and it will not be my last! They are a perfect fit for this vegetarian chili. I love the different textures each ingredient adds to the dish, as well as the colors. I added about 1/2 tsp. of coriander to the chili and omitted the brown sugar. I let the chili simmer for an hour and the flavors blended together nicely. I'm excited to add this to my chili rotation!

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