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Black Bean Chili with Wheat Berries

   Makes 6 servings, about 1 1/2 cups each
   Prep Time: 25 minutes
   Total Time: 1 hour
   Ease of Preparation: Moderate

 2 tablespoons extra-virgin olive oil 
 1 large yellow onion, chopped
 1 large yellow bell pepper, chopped
 5 cloves garlic, minced
 2 teaspoons chili powder
 1 1/2 teaspoons ground cumin
 1 teaspoon dried oregano
 1/2 teaspoon freshly ground pepper
 2 15-ounce cans low sodium black beans, rinsed
 2 14-ounce cans no-salt-added diced tomatoes, undrained
 1 can chipotle peppers in adobo sauce, minced
 2 cups vegetable broth
 2 teaspoons light brown sugar
 2 cups Cooked Wheat Berries  
 Juice of 1 lime
 1 avocado, diced
 1/2 cup chopped fresh cilantro
1. Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, and pepper.  Cook, stirring occasionally, until tender, about 5 minutes. Add beans, tomatoes, chipotle to taste (add 1 tablespoon at a time), broth and brown sugar. Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes.

2. Stir in cooked wheat berries and heat through, about 5 minutes more. (If using frozen wheat berries, cook until thoroughly heated.) Remove from the heat. Stir in lime juice. Garnish each bowl with avocado and cilantro.

Nutritional Notes: per serving: 386 calories; 11 g fat (1 g sat, 7 g mono); 61 g carbohydrates; 14 g protein; 15 g fiber; 403 mg sodium; 311 mg potassium.

Nutrition Bonus: Vitamin C (130% daily value), Fiber (72% dv), Folate (48% dv), Iron & Vitamin A (25% dv).