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
(28-ounce) can fire-roasted crushed tomatoes1
(14.5-ounce) can petite-diced tomatoes1 tbsp.
chili powder2 tsp.
ground cumin1 tsp.
cloves garlic, pressed1
large carrot, chopped1
large poblano pepper, chopped3/4 c.
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.
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.