Vegetarian Chili with Grains and Beans

Vegetarian Chili with Grains and Beans

Everyone will love this vegetarian chili because it's full of filling grains and beans, as well as lots of hearty flavors. Whether you're looking for meatless Monday inspiration or just a tasty chili, look no further!

Ingredients

  • 1 can fire-roasted crushed tomatoes

    28-ounce

  • 1 can petite-diced tomatoes

    14.5-ounce

  • 1 tbsp. chili powder
  • 2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 3 cloves garlic

    pressed

  • 1 onion

    chopped

  • 1 large carrot

    chopped

  • 1 large poblano pepper

    chopped

  • 3/4 c. wheat berries
  • Kosher salt and freshly ground black pepper
  • 1 can black beans

    rinsed, 15.5-ounce

  • 1 can kidney beans

    rinsed, 15.5-ounce

  • Sour cream

    grated Cheddar cheese, sliced scallions, fresh cilantro, and lime wedges, for serving

Directions

  1. 1

    Combine crushed tomatoes, diced tomatoes, chili powder, cumin, coriander, garlic, onion, carrot, poblano, wheat berries, and 3/4 cup water in a 5- to 6-quart slow cooker. Season with salt and pepper. Cook, covered, until wheat berries are cooked but still chewy, 7 to 8 hours on low or 5 to 6 hours on high.

  2. 2

    Stir in both beans and cook until warmed through, 8 to 10 minutes. Serve with sour cream, Cheddar, scallions, cilantro, and lime wedges alongside.

Vegetarian Chili with Grains and Beans

Vegetarian Chili with Grains and Beans

5.0(2)

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Ratings & Reviews

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Exceptional

Based on 2 ratings

countryliving.com
5.0(2 reviews)
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About this Recipe

Craving a deeply satisfying, hearty meal that’s packed with flavor and goodness, but completely meatless? This Vegetarian Chili with Grains and Beans is your answer, delivering robust taste and incredible texture in every spoonful.

What makes this chili truly special is its thoughtful blend of ingredients designed for maximum satisfaction. The inclusion of wheat berries adds an incredible chew and substance, ensuring a truly filling experience that goes beyond typical bean-only chilis. Paired with the smoky depth of fire-roasted crushed tomatoes and a dynamic spice blend, you get a complex, comforting bowl that feels both familiar and exciting.

Expect a rich and savory chili, brimming with tender black beans and kidney beans, and the delightful chewiness of wheat berries. The base of aromatic onion, carrot, and a subtle kick from poblano pepper creates a balanced flavor profile, enhanced by earthy cumin and coriander. It’s a wonderfully warming and substantial dish that will leave you feeling nourished and content, perfect for cozy evenings or a gathering with friends.

This versatile chili is easy to adapt to your pantry or preferences. Feel free to swap the black beans and kidney beans for pinto or cannellini beans for a different texture. If you like a bit more heat, a pinch of cayenne pepper can be added alongside the chili powder. For an even richer vegetable medley, consider stirring in some corn or bell peppers towards the end. To make it dairy-free, simply omit the sour cream and grated Cheddar cheese.

Serve this hearty vegetarian chili piled high with classic toppings like a dollop of cool sour cream, a sprinkle of sharp Cheddar, crisp sliced scallions, and fresh cilantro. A squeeze of lime brightens every bite, making it a perfect centerpiece for a casual dinner or a comforting lunch.

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