Vegetarian Chili with Grains and Beans

                A vegetarian chili featuring a hearty mix of grains and beans, perfect for a nutritious and satisfying meal.
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                Categories: vegetarian chili main dish slow cooker

                Ingredients

                • 1 28-oz can fire-roasted crushed tomatoes
                • 1 14.5-oz can petite diced tomatoes
                • 3/4 cup wheat berries
                • 1 onion, chopped
                • 1 large carrot, chopped
                • 1 large poblano pepper, seeded and chopped
                • 3 cloves garlic, pressed
                • 1 tbsp chili powder
                • 2 tsp ground cumin
                • 2 tsp ground coriander
                • Kosher salt
                • Pepper
                • 1 15.5-oz can black beans, rinsed
                • 1 15.5-oz can kidney beans, rinsed
                • Sour cream, shredded Cheddar, sliced scallions, cilantro leaves, and lime wedges, for serving
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                Instructions

                1. In 5- to 6-qt slow cooker, combine both tomatoes, wheat berries, onion, carrot, poblano, garlic, chili powder, cumin, coriander, and 3/4 cup water.
                2. Season with salt and pepper.
                3. Cook, covered, until wheat berries are cooked and still chewy, 5 to 6 hours on High or 7 to 8 hours on Low.
                4. Stir in both kinds of beans and cook until warmed through, 8 to 10 minutes.
                5. Serve with sour cream, Cheddar, scallions, cilantro, and lime wedges alongside.