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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
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