TLC Cooking "Spicy Vegetable Chili"

Spicy Vegetable Chili

Spicy Vegetable Chili

YIELD Makes 4 servings
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Wheat berries are whole, unprocessed kernels of wheat that add a slight crunch to the chili, in addition to a good amount of protein and B vitamins.

INGREDIENTS

1/2	cup uncooked wheat berries
1	large onion, chopped
1/2	green bell pepper, chopped
1/2	yellow or red bell pepper, chopped
2	stalks celery, sliced
3	cloves garlic, minced
1	can (14-1/2 ounces) chopped tomatoes
1	can (15 ounces) red kidney beans, rinsed and drained
1	can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
3/4	cup raisins
1/2	cup water
1	tablespoon chili seasoning blend or chili powder
1	teaspoon dried oregano leaves
1	tablespoon chopped fresh parsley
1‑1/2	teaspoons hot pepper sauce

PREPARATION:

Place wheat berries in small saucepan and cover with 2 cups water; let soak overnight. Bring to a boil over high heat. Reduce heat to low; cover and cook 45 minutes to 1 hour or until wheat berries are tender. Drain; set aside.
Spray large skillet or saucepan with nonstick cooking spray; heat over medium heat. Add onion; cover and cook 5 minutes. Add bell peppers, celery and garlic; cover and cook 5 minutes, stirring occasionally.
Add tomatoes, kidney beans, chickpeas, raisins, 1/2 cup water, chili seasoning, oregano and wheat berries to skillet; mix well. Bring to a boil over high heat. Reduce heat to low; simmer 25 to 30 minutes, stirring occasionally. Just before serving, stir in parsley and hot pepper sauce. Garnish, if desired.

This recipe appears in: Mexican

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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