Vegetarian Chili with Grains and Beans

This slow cooker chili is as filling as its meatier mainstay because of its hearty helping of high-protein wheat berries and kidney beans.

Contents

Ingredients

1(28-ounce) can fire-roasted crushed tomatoes
1(14.5-ounce) can petite-diced tomatoes
1 tbsp.chili powder
2 tsp.ground cumin
1 tsp.ground coriander
3cloves garlic, pressed
1onion, chopped
1large carrot, chopped
1large poblano pepper, chopped
3/4 c.wheat berries
Kosher salt and freshly ground black pepper
1(15.5-ounce) can black beans, rinsed
1(15.5-ounce) can kidney beans, rinsed
Sour cream, grated Cheddar cheese, sliced scallions, fresh cilantro, and lime wedges, for serving

1. Step 1
  Combine crushed tomatoes, diced tomatoes, chili powder, cumin, coriander, garlic, onion, carrot, poblano, wheat berries, and 3/4 cup water in a 5- to 6-quart slow cooker. Season with salt and pepper. Cook, covered, until wheat berries are cooked but still chewy, 7 to 8 hours on low or 5 to 6 hours on high.
2. Step 2Stir in both beans and cook until warmed through, 8 to 10 minutes. Serve with sour cream, Cheddar, scallions, cilantro, and lime wedges alongside.