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Vegan wheat berry and black bean chili

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Whole-grain goodness

Chili is always a favorite meal. It’s a one-dish wonder filled with flavor and texture. You’ll love the addition of wheat berries to this vegan chili recipe.

 Vegan wheat berry and black bean chili

Chili can take many forms, but I think you'll like this version. Vegan wheat berry and black bean chili has a nice texture and wonderful flavor. It's also good for you. As always, use the ingredients you like best for this dish. It's easy to swap out black beans for pinto beans, to omit the green bell peppers or to toss in some diced carrots.

 Vegan wheat berry and black bean chili

Since wheat berries are whole grains, put them in your "good carb" category. Good carbohydrates are complex carbohydrates, meaning it takes longer for your body to break them down. That means they give you more energy, and they keep you feeling full longer.

I like to cook extra wheat berries to use later for other meals (think about heating them in the morning with some milk of your choice and fresh or dried fruit, or adding them to salads or to steamed veggies). You can keep cooked wheat berries in the fridge for about a week.

 Vegan wheat berry and black bean chili

Vegan wheat berry and black bean chili recipe

Serves 4-6

Ingredients:

  • 1-1/4 cups cooked wheat berries
  • 2 tablespoons olive oil
  • 1/2 white onion, diced
  • 1/2 green bell pepper, membrane and seeds removed, diced
  • 1/2 red bell pepper, membrane and seeds removed, diced
  • 1/2 cup corn kernels
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 (15 ounce) can diced tomatoes in juice
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 tablespoon peppers in adobo sauce (These usually come in a small can. Reserve any leftovers for another recipe.)
  • 1 cup vegetable broth
  • 1 avocado, diced, for garnish

Directions:

  1. Add the olive oil to a large stockpot over medium heat. When hot, add the onions and cook them for a few minutes. Next add the bell peppers, corn, garlic, salt, black pepper, oregano, cumin and chili powder. Mix together and cook for 4-6 minutes, stirring occasionally.
  2. Add the tomatoes in juice, beans, peppers in adobo sauce and broth to the pot. Bring the mixture to a boil, then simmer for 10-15 minutes.
  3. Add the wheat berries to the mixture, stir to combine and cook at the same heat for another 3-5 minutes. Taste and adjust the seasoning as needed.
  4. Serve warm in individual bowls garnished with diced avocados.

More vegan recipes

Vegan jambalaya
Vegan grilled eggplant roll-ups with roasted red pepper tapenade
Vegan spinach and mushroom risotto with toasted walnuts

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