Southwestern Style Wheat Berry Chili

Combine wheat berries and 6 cups water in a large saucepan over medium-high heat. Bring to a boil; reduce heat, cover and simmer for 1 ½ hours or until tender. Remove from heat, drain well and set aside.
Heat oil in a Dutch oven over medium-high heat. Add onion and sauté 3 minutes or until tender. Add garlic, chili powder and cumin; sauté 30 seconds. Add cooked wheat berries; cook 30 seconds, stirring frequently.
Stir in broth, hominy, tomatoes, oregano, salt, black and red peppers. Bring to a boil; reduce heat, cover and simmer 20 minutes. Divide among bowls and serve warm, garnished with cheese, cilantro, sour cream and lime wedges as desired.

Grain:

Ingredients:

2 cups wheat Berries ( such as Khorasan wheat or spelt berries)

6 cups water

2 teaspoons extra-virgin olive oil

1 cup chopped onion

2 cloves garlic, minced

1 tablespoon salt free chili powder

½ teaspoon ground cumin

3 ½ cups reduced sodium organic vegetable broth

1 (15.5 ounce) can white or yellow hominy, drained and rinsed

1 (14.5) ounce can no-salt-added crushed tomatoes, undrained

½ teaspoon dried oregano

½ teaspoon salt

¼ teaspoon freshly ground black pepper

⅛ teaspoon ground red pepper

Shredded cheddar cheese

Chopped fresh cilantro

Sour cream

Lime wedges

Active time:

10 minutes

Yield:

8 servings

Nutrition:

Calories: 180, Total Fat: 2.5 g, (Saturated Fat: 0 g), Sodium: 410 mg, Carbohydrate: 37 g, Fiber: 6 g, Protein: 5 g

Author:

Recipe and photo courtesy of Kathryn Conrad [2], WGC Culinary Advisor.

Diet:

Vegetarian & Vegan Diet

Course:

Main dishes

Dietary choice:

Vegetarian

Rating:

Description:

A savory combination of grain, hominy, tomatoes and spices topped with cilantro, cheddar, sour cream and lime.

Serving Size:

1 cup