Ingredients
* 2 tablespoons extra-virgin olive oil
* 1 large yellow onion, chopped
* 1 large yellow bell pepper, chopped
* 5 cloves garlic, minced
* 2 teaspoons chili powder
* 1 1/2 teaspoons ground cumin
* 1 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground pepper
* 2 15-ounce cans black beans, rinsed
* 2 14-ounce cans no-salt-added diced tomatoes, undrained
* 1-2 canned chipotle peppers in adobo sauce, minced (see Tip)
* 2 cups vegetable broth
* 2 teaspoons light brown sugar
* 2 cups Cooked Wheat Berries (recipe follows)
* Juice of 1 lime
* 1 avocado, diced
* 1/2 cup chopped fresh cilantro
Directions
Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add beans, tomatoes, chipotle to taste, broth and brown sugar. Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes.
Stir in Cooked Wheat Berries and heat through, about 5 minutes more. (If using frozen wheat berries, cook until thoroughly heated.) Remove from the heat. Stir in lime juice. Garnish each bowl with avocado and cilantro.
Prep Time: 25 min
Cook Time: 35 min
Serves: 6 servings, about 1 1/2 cups each
Note: Canned chipotle peppers (smoked jalapenos) in adobo sauce add heat and a smoky flavor. Look for the small cans with other Mexican foods in large supermarkets. Once opened, they will keep for up to 2 weeks in the refrigerator or 6 months in the freezer.
Source: Eat Well
