Vegetarian Black Bean And Corn Chili Slow Cooker

Vegetarian Chili with Wheat Berries, Beans, and Corn

CON POULOS. FOOD STYLIST: VIVIAN LUI. PROP STYLIST: MEGAN HEDGPETH.

Mix all the raw ingredients except the beans and corn in a resealable plastic bag. Freeze the bag upright for up to 3 months. To cook, place the frozen chili mixture in a slow cooker and cook, covered, 8 to 9 hours on low. Finish the chili as directed.

Yields: 4

Prep Time: 0 hours 20 mins

Total Time: 6 hours 20 mins

1 28-oz. can fire-roasted crushed tomatoes

1 14.5-oz can no-salt petite diced tomatoes

1 tbsp. chili powder

2 tsp. ground cumin

2 large carrots, cut into 1/4-in. pieces

1 onion, chopped

1 poblano pepper, cut into 1/4 in. pieces

3/4 c. wheat berries

2 cloves garlic, finely chopped

kosher salt

black pepper

2 15.5-oz. cans low-sodium kidney, pinto or black beans, rinsed

1 c. frozen corn, thawed

Grated Cheddar, for serving

Sour cream, for serving

Scallions, for serving

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In a 5- to 6-quart slow cooker, stir together the tomatoes (and their juices), chili powder and cumin. Add the carrots, onion, poblano, wheat berries, garlic and 1/2 teaspoon each salt and pepper. Cook, covered, until the wheat berries are cooked but still chewy, 7 to 8 hours on low or 5 to 6 hours on high.
Ten minutes before serving, gently stir in the beans and corn and cook until heated through.
Ladle the chili into bowls and top with the cheese, sour cream and scallions, if desired.

PER SERVING 480 CAL, 3 G FAT (0.5 G SAT FAT), 0 MG CHOL, 907 MG SOD, 23 G PRO, 94 G CAR, 25 G FIBER.

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