Vegetarian Chili Recipe5 servings
This is our favorite vegetarian chili recipe. It is only 10% fat, it is low in sodium, and it is yummy. The wheat berries make it chewy and very satisfying. The cocoa powder adds unusual depth to the flavor.  5 oz dry pinto beans 5 oz dry black beans 3 oz wheat berries 1 Tbsp chili powder 1 1/2 tsp ground cumin 1 tsp oregano 1 tsp cocoa powder 1/2 tsp crushed red pepper 1/4 tsp cayenne 1/4 oz minced garlic 4 oz onion, 1/3" dice 4 oz green pepper, 1/3" dice 6 oz salt-free tomato paste 8 oz liquid from cooking beans 15 oz salt-free canned tomatoes 1/2 tsp liquid smoke flavoring 3 oz sliced black olives 1 Tbsp Bragg liquid aminos Sort through the pinto beans and black beans to remove rocks, dirt, and discolored beans. Rinse, then put them in a crockpot with the wheat berries. Cover with water 2" above the beans. Cook on high for 4 to 4 1/2 hours, or until beans are soft. Drain in a strainer, saving about 2 cups of the cooking liquid. Measure spices into a small dry bowl. Put tomato paste in a small straight-sided bowl and add 8 oz of the bean liquid. Beat with a small whisk until mixed. Add canned tomatoes and liquid smoke. In a medium-large nonstick pot, weigh minced garlic and onion. Saute in 1/2 cup of water for about 5 minutes, stirring frequently. Add a little more water if needed to keep them from sticking to the pot. Add green pepper and continue to cook for 5 more minutes. Reduce heat to medium. Add the drained bean/wheat mixture, the spices, and the tomato mixture. Simmer for 15 minutes to blend flavors. Add a little more bean liquid if needed to obtain the right consistency. Add sliced olives and Bragg aminos and heat through. Comments: Wheat berries are the whole kernals of wheat that have not been ground into flour. Look for them in bins in your natural food store. Bragg liquid aminos are similar to soy sauce but a little lower in sodium. Eat this chili alone or serve it over cooked grains or baked potatoes. We always make a double batch and freeze half of it. Yield = 50 oz 1 serving = 10 oz Calories per serving: 345 Fat: 4 g (9.9%) Protein: 18.2 g CHO: 63.7 g All of our recipes are written by weight. If you don't know how to measure food with a kitchen scale, please read these instructions before you start to measure any ingredients!
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