Zesty Wheat Berry-Black Bean Chili

We absolutely LOVE this chili recipe!! We make it exactly as written and have been doing so for about 10 years! It is a family favorite. Love the fact that there is no meat in it and it is very healthy. We make it all year long, about once a month and really enjoy it. Keep up the great work Eating Well!!

We absolutely LOVE this chili recipe!! We make it exactly as written and have been doing so for about 10 years! It is a family favorite. Love the fact that there is no meat in it and it is very healthy. We make it all year long, about once a month and really enjoy it. Keep up the great work Eating Well!!

Pretty sad because I read "1-2 cans of chipotle peppers" so I put 1 entire can in. Needless to say we weren't able to eat it because it tastes like fire! I will try it again though.

I used butternut squash instead of yellow bell pepper and added black olives. No need for the brown sugar. I also left out the chipotle peppers and replaced with barbeque savory grounds by Sweet Earth (vegan ground beef).

I have made this many times for many different occasions and it has been a great hit, even for those who say, "Chili has to have meat or it's not chili!" However, I see a lot of reviews say that this is "Too Hot." I think they are mis-reading the recipe. It Does NOT Say, "1-2 cans of chipotle peppers" That would be unbelievably hot those reviews are correct. What the recipe calls for is "1-2 canned chipotle peppers in adobo sauce." 1 Can of peppers has several peppers in it...take 1 or 2 peppers out of the can and dice them up into the chili. Add a little bit of the adobo sauce and you've got the perfect amount of flavor and heat. Great recipe...if it's followed the way it's written!

Just make it like it says to, you can't get better than this! 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. Pros: Easy Cons: None

Pleases allI am not vegetarian myself, but I made this for a dinner party where meat eaters were surprised at how great it tasted, and vegans told me that if I could cook vegan that well that they had better step up their game. I will make this one over and over again.

Pleases all I am not vegetarian myself, but I made this for a dinner party where meat eaters were surprised at how great it tasted, and vegans told me that if I could cook vegan that well that they had better step up their game. I will make this one over and over again.

Zesty is the word for it! Really tasty. I didn't have chipotle peppers so I used sriracha instead (just a few squirts from the bottle). I love wheat berries but usually only have them for breakfast so this was a new way to use them for me. A great winter soup. The heat isn't overpowering but definitely stays with you in the back of your throat making you feel warm all over.

Zesty is the word for it!Really tasty. I didn't have chipotle peppers so I used sriracha instead (just a few squirts from the bottle). I love wheat berries but usually only have them for breakfast so this was a new way to use them for me. A great winter soup. The heat isn't overpowering but definitely stays with you in the back of your throat making you feel warm all over.

Amazing! This was absolutely phenomenal. All of the flavors complemented each other wonderfully, from the light hint of lime, to the spiciness of the pepper, and the creaminess of the avocado. It was also incredibly filling. I actually found wheat berries where the package said to only cook for 15 minutes, which was perfect, and much better than the hour it could have taken. This will definitely be on my regular rotation!

This soup is really filling. I've made it twice and added an extra pepper and onion I had laying around. I also cooked 1 cup of dry beans rather than using canned.

Using ChipotlesI never met a chili I didn't love! I'm actually writing to give a tip to those who shy away from the chipotles because of their heat. You can treat them exactly the way you do fresh jalapenos -- split them open and scrape out the seeds and membranes. Since you don't need a whole can, you can freeze them. Two options: either put them in a freezer bag, lay them flat in your freezer; then break off a chipotle or the sauce as you need it. OR, whir them up in your blender or mini-processor and then freeze, laying flat until frozen. Remove the seeds first if you don't like the heat. One can will last months that way!

Using Chipotles I never met a chili I didn't love! I'm actually writing to give a tip to those who shy away from the chipotles because of their heat. You can treat them exactly the way you do fresh jalapenos -- split them open and scrape out the seeds and membranes. Since you don't need a whole can, you can freeze them. Two options: either put them in a freezer bag, lay them flat in your freezer; then break off a chipotle or the sauce as you need it. OR, whir them up in your blender or mini-processor and then freeze, laying flat until frozen. Remove the seeds first if you don't like the heat. One can will last months that way!

My New Favorite ChiliI have shared this recipe with so many people! It is absolutely wonderful just as written. It satisfies pretty much any craving you might have: slightly salty, slightly sweet, tart lime, spicy, creamy avocado, etc. You don't even miss the typical hamburger because of the texture of the wheat berries. Thank you for putting this up!Pros: Filling, Spicy, Easy to ReheatCons: None!

My New Favorite Chili I have shared this recipe with so many people! It is absolutely wonderful just as written. It satisfies pretty much any craving you might have: slightly salty, slightly sweet, tart lime, spicy, creamy avocado, etc. You don't even miss the typical hamburger because of the texture of the wheat berries. Thank you for putting this up! Pros: Filling, Spicy, Easy to Reheat Cons: None!

Read Reviews For Spiciness HelpI love this recipe but found it a little soupy and will probably use less broth or more wheat berries next time. Be sure you read the recipe and reviews carefully about the chipotle peppers. One minced pepper was definitely spicy enough for me, and the flavors are amazing. Definitely follow the recipe on the flavor front, and the tips were very helpful. This will be a great dish for entertaining and is a snap if you make the wheat berries in advance (otherwise, takes a lot longer).Pros: So yummy, healthy and filling.Cons: A little soupy but now I know for next time.

Read Reviews For Spiciness Help I love this recipe but found it a little soupy and will probably use less broth or more wheat berries next time. Be sure you read the recipe and reviews carefully about the chipotle peppers. One minced pepper was definitely spicy enough for me, and the flavors are amazing. Definitely follow the recipe on the flavor front, and the tips were very helpful. This will be a great dish for entertaining and is a snap if you make the wheat berries in advance (otherwise, takes a lot longer). Pros: So yummy, healthy and filling. Cons: A little soupy but now I know for next time.

Super-satisfying veggie meal 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. Pros: Delicious, inexpensive, easy Cons: Takes a long time if you don't have precooked wheat berries

Super-satisfying veggie mealI 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.Pros: Delicious, inexpensive, easyCons: Takes a long time if you don't have precooked wheat berries

Very Good Recipe! I never had wheat berries before, but now I love them. It was a very good substitute for meat. This was very easy to make, inexpensive, and I got about 8-12 cups of it. I also didn't want it soupy, so I only added about a cup of the broth. Like other reviewers have stated, watch out on how much chipotle peppers you add. I think next time I will omit these peppers because I'm not particularly fond of the smoky flavor and hotness they give.

Very Good Recipe!I never had wheat berries before, but now I love them. It was a very good substitute for meat. This was very easy to make, inexpensive, and I got about 8-12 cups of it. I also didn't want it soupy, so I only added about a cup of the broth.Like other reviewers have stated, watch out on how much chipotle peppers you add. I think next time I will omit these peppers because I'm not particularly fond of the smoky flavor and hotness they give.

My All Time Favorite ChiliI first made this chili when I was beginning to incorporate more whole grains into my diet. The chili is very easy to prepare, tastes delicious, is extremely nutritious and freezes well. One thing to remember: go easy on the chipotles. Use only one or two the first time you make and add additional chilis if you really like fire.Has anyone made this in a slow cooker? I think I'll go that route the next time I make it. Wondering if I should start with cooked wheat berries, or raw (soaked) wheat berries.Pros: Easy to prepare; very tasty; HEALTHYCons: Be careful with the chipotle peppers!

My All Time Favorite Chili I first made this chili when I was beginning to incorporate more whole grains into my diet. The chili is very easy to prepare, tastes delicious, is extremely nutritious and freezes well. One thing to remember: go easy on the chipotles. Use only one or two the first time you make and add additional chilis if you really like fire. Has anyone made this in a slow cooker? I think I'll go that route the next time I make it. Wondering if I should start with cooked wheat berries, or raw (soaked) wheat berries. Pros: Easy to prepare; very tasty; HEALTHY Cons: Be careful with the chipotle peppers!

This is perfect for Meatless Monday Night Football. 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.

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.

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

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.

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.

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.

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

I had never heard of wheat berries (or tried them) until very recently and I like them so much that I have been specifically searching for recipes using wheat berries. This chili was delicious and I will definitely make this one again!

I had never heard of wheat berries (or tried them) until very recently and I like them so much that I have been specifically searching for recipes using wheat berries. This chili was delicious and I will definitely make this one again!