Vegetarian chili with grains and beans

Vegetarian chili with grains and beans 1

1 (28 ounces) fire-roasted crushed tomatoes
1 (14.5 ounces) small diced tomatoes (14.5 ounces)
1 tbsp. chilli powder
2 tsp. Ground cumin
1 teaspoon. ground coriander
3 cloves of pressed garlic
1 chopped onion
1 large carrot, chopped
1 large poblano pepper, chopped
3/4 tsp. wheat berries
Kosher salt and freshly ground black pepper
1 (15.5 ounces) can black beans, rinsed
1 (15.5 ounces) kidney beans, rinsed
Sour cream, grated cheddar cheese, sliced ​​scallions, fresh cilantro and lime wedges, for serving
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Combine crushed tomatoes, diced tomatoes, chili powder, cumin, cilantro, 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, cover, until wheat berries are cooked but still chewed, 7 to 8 hours on bottom or 5 to 6 hours on top.
Stir the two beans and cook until heated through, 8 to 10 Serve with crème fraîche, cheddar cheese, scallions, cilantro and lime wedges on the sides. 🥰

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