Vegetarian Chili with Grains and Beans
Whip out your slow cooker for this delightful, meat-free chili.

Yields:
8 c.
Total Time:
8 hrs 25 mins
This slow cooker chili is as filling as its meatier mainstay because of its hearty helping of high-protein wheat berries and kidney beans.
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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 cup 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 1Combine 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 2Stir in both beans and cook until warmed through, 8 to 10 minutes. Serve with sour cream, Cheddar, scallions, cilantro, and lime wedges alongside.
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