Prep 1 hr
Cook 30 mins
Modified from an Eating Well recipe I found when trying to figure out what to do with wheat berries. Original recipe called for black beans. Seems like sweet potatoes would be good, too!
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 zucchini, chopped
- 1 large yellow pepper, chopped
- 5 garlic cloves, minced
- 2 teaspoons chili powder
- 1 1⁄2 teaspoons cumin
- 1 tablespoon oregano
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 cups pinto beans
- 28 ounces diced tomatoes
- 1⁄4 cup chipotle chile in adobo
- 2 cups vegetable broth
- 2 teaspoons light brown sugar
- 2 cups cooked wheat berries
- 1 lime, juiced
- 1⁄2 cup fresh cilantro
- Cook wheat berries and beans (if not using canned).
- Heat oil in large pot (med-high heat). Add onion, yellow bell pepper, zucchini, garlic, chipotle in adobo, cumin, chili powder, oregano, salt, and pepper. Cook for about 5 minutes (stirring occasionally).
- Add beans, tomatoes, broth, and brown sugar. Bring to a boil over high heat, reduce heat and cover, Simmer for 25 minutes.
- Stir in cooked wheat berries and cook for another 5 minutes or so. Stir in lime juice. Garnish with cilantro.
Holy heat!!!!!!! and we had cut back on the chili powder because we were using a mexican chili powder so only used 1/2 tsp so must have been the chipotle chilies in adobo that set the tongue afire. We enjoyed our first round of taste testing but have decided we will probably add some meat to the leftovers for a change up