Vegetarian Chili with Grains and Beans. [Food Storage]

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I am always looking for new ways to use wheatberries.

This slow cooker recipe incorporates those into bean chili to make it heartier and provide more complete nutrition.

https://www.countryliving.com/food-drinks/a30417636/vegetarian-chili-with-grains-beans-recipe/

VEGETARIAN CHILI WITH GRAINS AND BEANS

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
3 cloves garlic, pressed
1 onion, chopped
1 large carrot, chopped
1 large 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


Directions
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.

Step 2
Stir in both beans and cook until warmed through, 8 to 10 minutes. Serve with sour cream, Cheddar, scallions, cilantro, and lime wedges alongside.