YIELDS: 4
PREP TIME: 0 hours 20 mins
TOTAL TIME: 6 hours 20 mins
INGREDIENTS
1 28-oz. can fire-roasted crushed tomatoes
1 14.5-oz can no-salt petite diced tomatoes
1 tbsp. chili powder
2 tsp. ground cumin
2 large carrots, cut into 1/4-in. pieces
1 onion, chopped
1 poblano pepper, cut into 1/4 in. pieces
3/4 c. wheat berries
2 cloves garlic, finely chopped
kosher salt
black pepper
2 15.5-oz. cans low-sodium kidney, pinto or black beans, rinsed
1 c. frozen corn, thawed
Grated Cheddar, for serving
Sour cream, for serving
Scallions, for serving
DIRECTIONS
- In a 5- to 6-quart slow cooker, stir together the tomatoes (and their juices), chili powder and cumin. Add the carrots, onion, poblano, wheat berries, garlic and 1/2 teaspoon each salt and pepper. Cook, covered, until the wheat berries are cooked but still chewy, 7 to 8 hours on low or 5 to 6 hours on high.
- Ten minutes before serving, gently stir in the beans and corn and cook until heated through.
- Ladle the chili into bowls and top with the cheese, sour cream and scallions, if desired.
SOURCE: Woman’s Day
