So easy, tons of flavors. I made it exactly like I said to. My mother did not have sour cream or chips with it and loved it, I did, and also loved it. Beautiful, yummy, easy...makes you feel lucky to be an American who has all this food and goodness at your disposal.
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.
76 Reviews for Zesty Wheat Berry-Black Bean Chili
I halved this recipe and used a bit less than 1/2 can of chipotle peppers in adobo sauce that I pureed in a food processor. That still packed plenty of heat - likely too hot for most (we like ours hot). I didn't have wheat berries and substituted 1 c red quinoa and we gobbled it up with a crusty sourdough bread.
I added an extra cup of broth, 2 tablespoons of tomato paste and increased the chili powder to 1 tablespoon. This chili is really soupy after 6 hours of cooking on low I added the wheat berries. Right before eating I took about 1/3 of the chili out of the crockpot and put it in the food processor and pulsed till smooth. Added it back to crockpot and cooked 1/2 hour longer. It was not watery any longer and came together nicely, like a meaty textured chili.
I thought a can of the chipotle peppers would be too much - I was right. Now I see others read it wrong too. Not edible - way too hot. The consistency would have been good too. Wasted money and time.
This chili was lacking in so many ways. It doesn't have anything wowing about it. The spices aren't balanced and you taste nothing but heat. There's no depth to the flavor. Cut out an entire can of tomatoes also. It's way too acidic.