Vegetarian Chili with Grains and Beans

Because of its hearty serving of high-protein wheat berries and kidney beans, this slow cooker chili is as filling as its meatier mainstay.

YIELDS:8 cupsTOTAL TIME:8 hours 25 mins

INGREDIENTS1 

(28-ounce) can fire-roasted crushed tomatoes1 

(14.5-ounce) can petite-diced tomatoes1 tbsp. 

chili powder2 tsp. 

ground cumin1 tsp. 

ground coriander3 

cloves garlic, pressed1 

onion, chopped1 

large carrot, chopped1 

large poblano pepper, chopped3/4 c. 

wheat berries

Kosher salt and freshly ground black pepper1 

(15.5-ounce) can black beans, rinsed1 

(15.5-ounce) can kidney beans, rinsed

Sour cream, grated Cheddar cheese, sliced scallions, fresh cilantro, and lime wedges, for servingThis ingredient shopping module is created and maintained by a third party, and imported onto this page.

 DIRECTIONS

1.In a 5-to 6-quart slow cooker, add the crushed tomatoes, diced tomatoes, chili powder, cumin, coriander, garlic, cabbage, carrot, poblano, wheat berries, and 3/4 cup sugar.

2.Stir in both beans and cook until warmed through, 8 to 10 minutes. Serve with sour cream, Cheddar, scallions, cilantro, and lime wedges alongside.