I found the recipe in a vegetarian cook book a long while back when I wasn’t eating meat. Over the years I have adapted the recipe to suit our family. I love soup, chili and stew but this recipe is special because it is one of the vegetarian recipes that the meat eater in my house enjoys.
- ¾ c. wheat berries – we use the precooked frozen organic variety by Gretchens Grains. We special order these by the case of 6 at this time.
- 2 large carrots
- 1 medium onion
- 1 large clove garlic
- 2 – 15 oz. cans diced tomato
- 2 – 15 oz. cans tomato sauce
- 2 tsp. dried oregano
- 2-3 tsp. ground cumin
- ½ tsp. cayenne pepper
- kosher salt
- 2 15-oz can beans, we usually like pinto but kidney or black would be great also
- 1 16-oz package frozen corn kernels
- 1 bell pepper (red or green)
- 1 tsp. jalapeño hot sauce
- Sour cream, grated mexican blend cheese and tortilla chips, for serving
- 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.
- 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.