Vegetarian chili with grains and beans


INGREDIENTS
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
This ingredient shopping module is created and maintained by a third party, and imported on this page. You may be able to find more information about this and similar content on their website.
DIRECTIONS
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. 🥰


0 Shares