Vegetarian Chili with Wheat Berries, Beans, and Corn

Con Poulos, Food Stylist: Vivian Lui, Prop Stylist: Megan Hedgpeth

YIELDS: 4
PREP TIME: hours 20 mins
TOTAL TIME: hours 20 mins
INGREDIENTS
28-oz. can fire-roasted crushed tomatoes
14.5-oz can no-salt petite diced tomatoes
1 tbsp. chili powder
2 tsp. ground cumin
large carrots, cut into 1/4-in. pieces
onion, chopped
poblano pepper, cut into 1/4 in. pieces
3/4 c. wheat berries
cloves garlic, finely chopped
kosher salt
black pepper
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
  1. 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.
  2. Ten minutes before serving, gently stir in the beans and corn and cook until heated through.
  3. Ladle the chili into bowls and top with the cheese, sour cream and scallions, if desired.

SOURCE: Woman’s Day