Chili With Wheat Berries, Beans & Corn
20m prep 8h cook 8h ready
A hearty chili made with wheat berries, beans, and corn, slow-cooked with fire-roasted tomatoes and spices. Top with cheese, sour cream, and scallions for a satisfying meal.
Ingredients
- 1 fire-roasted crushed tomatoes
- 1 no-salt-added petite diced tomatoes
- 1 tbsp chili powder
- 2 tsp ground cumin
- 2 large carrots cut into ¼-inch pieces
- 1 onion chopped
- 1 poblano pepper cut into ¼-inch pieces
- 3/4 cup wheat berries
- 2 clove garlic finely chopped
- Kosher salt and pepper
- 2 low-sodium kidney, pinto, or black beans rinsed
- 1 cup frozen corn thawed
- Shredded Cheddar cheese
- sour cream
- scallions
Nutrition (per serving, estimated)
Estimated based off 12 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 452 mg
- Iron: 4.78 mg
- Magnesium: 117 mg
- Phosphorus: 529 mg
- Potassium: 1123 mg
- Zinc: 5.41 mg
Let's Cook
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Step 1.
In a 5- to 6-quart slow cooker, stir together the 28-ounce can fire-roasted crushed tomatoes, 14½-ounce can no-salt-added petite diced tomatoes (with their juices), 1 tablespoon chili powder, and 2 teaspoons ground cumin until combined.
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Step 2.
Add the carrots, onion, poblano pepper, ¾ cup wheat berries, garlic, ½ teaspoon salt, and ½ teaspoon pepper. Stir to distribute. Cover and cook on low for 7 to 8 hours or on high for 5 to 6 hours, until the wheat berries are tender but still chewy.
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Step 3.
About 10 minutes before serving, gently stir in the rinsed beans and thawed corn. Cover and cook until heated through, about 10 minutes.
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Step 4.
Ladle the chili into bowls. Top with shredded Cheddar cheese, sour cream, and scallions if desired.
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