Zesty Wheat Berry-Black Bean Chili

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

Your rating: None Average: 4.2 (297 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.

"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

74 Reviews for Zesty Wheat Berry-Black Bean Chili


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!


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


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.


Looove it. Never cooked with wheat berries before this, but definitely will again. Already looking up ways to use the leftover wheatberries that are in the freezer.

I added 1 1/2 chipotles and a little bit of the adobo sauce. Really great flavor. I almost didn't add a yellow pepper (they were pretty pricey today) but I am glad that I did--they add a nice touch of flavor and texture.



Very tasty! I like the wheatberries (this was my first time using them) and the avocado on top adds a great richness. Plus it makes enough for me to have lunches for the rest of the week! Definitely will be hanging on this recipe.


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