ZESTY WHEAT BERRY AND BLACK BEAN CHILI
Fresh Ingredients
1 large yellow onion, diced
1 large yellow or green bell pepper, diced
5 cloves garlic, minced
juice of one lime
1/2 cup cilantro, chopped
1 avocado, diced
Storage Ingredients
2 tablespoons olive oil
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
2 cans black beans, drained (15 oz. ea.) (”Or just pre-cook about 11/2 cups of dry black beans from your long-term storage.”)
2 cans diced tomatoes, (14 oz. ea.)
1 or 2 canned chipotle peppers in adobo sauce, minced (”Only one or two peppers out of the can, not one or two cans - I didn’t pay attention and mine was a little spicy.”)
2 to 3 cups vegetable or chicken broth (”I just used the 32 oz. of boxed chicken broth.”)
2 teaspoons brown sugar
2 cups cooked wheat berries
Heat oil in a large pot, add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper and cook stirring occasionally, until tender, about 5 minutes. Add beans, tomatoes, chipolte peppers 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. Remove from heat, stir in lime juice. Garnish each serving with avocado and cilantro.
Here’s another great new recipe from my friend, Kris. In a completely normal way, this chili combines wheat and beans from your long-term storage with basic spices and canned tomatoes from your three-month storage. The fresh ingredients are a bonus.
Look how simple it is to use your food storage, and enjoy it!
Tags: provident living with ZEST, using your food storage, wheat and black bean chili
