Meatless Chili

Photo by Chantele M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup(s) wheat berries, soaked overnight

  • 2

    large carrots, coarsely grated

  • 1

    medium red onion, coarsely chopped

  • 1

    large clove garlic, finely chopped

  • 1

    28-oz can(s) crushed tomatoes

  • 1

    28-oz can(s) tomato purée

  • 2

    teaspoon(s) dried oregano

  • 2

    teaspoon(s) ground cumin

  • 1/2

    teaspoon(s) cayenne pepper

  • Kosher salt

  • 2

    15-oz can(s) kidney, pinto or black beans, rinsed

  • 1

    16-oz package(s) frozen corn kernels

  • 1

    bell pepper (red or green), cut into 1/4-in. pieces

  • 1

    teaspoon(s) jalapeño hot sauce, plus more for serving

  • Sour cream, grated Cheddar and tortilla chips, for serving

  • Read more: Meatless Chili – Vegetarian Chili Recipe - Woman's Day

Directions

Rinse and drain the wheat berries and place them in a 5-to 6-qt slow cooker. Add the carrots, onion, garlic, tomatoes, tomato purée, oregano, cumin, cayenne and ½ tsp salt; mix to combine. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours. Stir in the beans, corn, bell pepper and hot sauce and cook until heated through, about 5 minutes. Serve with the sour cream, Cheddar, tortilla chips and additional hot sauce, if desired.Read more: Meatless Chili – Vegetarian Chili Recipe–Woman’s Day

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