Meatless Chili

By tjanddj

Twenty years ago reader Paula Zsiray created this veggie chili for her son’s Cub Scout chili fundraiser. Ever since then it has remained a family favorite. Kids love it for the corn kernels and mild flavors. Adults appreciate the surprisingly hearty texture (from chewy wheat berries and beans) and the slow-cooker simplicity. The hardest part, Paula says, is remembering to soak the wheat berries the night before.

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

Details

Adapted from womansday.com

Preparation

Step 1

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.
2.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.