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Zesty Wheat Berry-Black Bean Chili

From Farm Where Life is Good

<p>A hearty chili with lots to chew and savor&#8212; wheat berries, beans, peppers and onion. No fuss, no muss with a one-pot meal.</p>
Source: (Entered by Lara Rasmussen Anderson)
Serves: 4-5

2 Tbsp olive oil
1 large onion, chopped
1 large sweet bell pepper, chopped
5 cloves garlic, minced
2 tsp chili powder
1 1/2 tsp ground cumin
1 tsp oregano
1/2 tsp salt
1/2 tsp ground black pepper
2 15 oz cans black beans (or dried beans, cooked/frozen)
4 # tomatoes, chopped with juices (blanched 1min and peeled, if desired)
1-2 canned chipotle peppers in adope sauce, minced (or roast your own)
2 cup vegetable broth
2 Tbsp maple syrup or 2 teaspoons brown sugar
2 cup cooked wheat berries
1 lime, juiced
1 avocado, diced for garnish
1/2 cup fresh cilantro, chopped

Step by Step Instructions
  1. Heat oil in a Dutch oven/large pot over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes.
  2. Add beans, tomatoes, chipotle to taste, broth and brown sugar. Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes.
  3. 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.