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Chili
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3/4 wheat berries, soaked overnight | |
2 Lg | carrots, coarsely grated |
1 Lg clove | garlic, finely chopped |
1 28-oz can | crushed tomatoes |
1 28-oz can | tomato purée |
2 tsp | dried oregano |
2 tsp | ground cumin |
1/2 tsp | cayenne pepper Kosher salt |
2 15-oz cans | kidney, pinto or black beans, raised |
1 16-oz pkg | frozen corn kernels |
1 | bell pepper, ( red or green), cut into 1/4 pieces |
1 tsp | jalapeño hot sauce, plus more for serving |
Sour cream, for serving | |
grated cheese, for serving | |
tortilla chips, for serving |
Raise 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 1/2 tsp salt; mix to combine. Cover and cook on low for 6-8 hrs or high for 4-5 hrs.
Stir in beans, corn, bell peppers and hot sauce and cook until heated through, about 5 minutes
365 cal. 18 g protein . 18 g fiber
Recipe uploaded with Shop'NCook for iPhone.
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