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!