Dairy-Free Dinner Low-Fat Low-Carb Low-Sugar Lunch Side Dishes Soup + Salad Wheatberry Chili Adapted from: What's Cooking USDA Mixing Bowl Prep: 15 mins Cook: 120 minsServings: 6What are wheatberries? We asked ourselves the same thing – so here’s the skinny: wheatberries are the whole grain form of wheat, the whole, complete grain before it’s undergone any processing. A fantastic source of potassium, iron and fiber, wheatberries add a unique texture to this flavor-packed chili recipe. This hearty, colorful one pot meal is sure to be a crowd pleaser.Ingredients 1 cup wheatberries 3 cups water 1 large onion, chopped ½ green pepper, chopped ½ yellow pepper, chopped 4 teaspoons chili powder, or to taste ½ teaspoon hot pepper sauce Freshly ground black pepper, to taste 1 can 8-ounce tomato sauce, unsalted 2 cans (14.5 oz) diced tomatoes 2 cups beef (or veggie) broth, 99% fat free, reduced sodium 1 can 15-ounce cannellini beans, unsalted 1 can 15-ounce kidney beans unsalted Hot sauce to taste*Choose organic whenever possible Nutritional InfoNutrition InfoPerServingDaily%Calories33517%Fat (g)46%Saturated Fat (g)16%Carbohydrates (g)5518%Protein (g)2447%Sugars (g)60%Fiber (g)1353%PreparationView As Slideshow Cook wheatberries in 3 cups of water for 1 hour until tender; add more water if necessary, drain. Rinse with cool water and drain thoroughly. In the microwave, on medium heat, cook onion, green and yellow pepper for 1 minute, or until desired softness. In a 4-quart pot, combine remaining ingredients with wheatberries and microwaved vegetables. On stovetop, bring to a boil and simmer uncovered 1 hour or until desired consistency is reached, stirring occasionally. Serve and enjoy!TipUse veggie broth to make vegetarian.print TAGS: Bell Pepper, Cannellini Beans, Chili, Fiber, Heart Healthy, Hot Sauce, Kidney Beans, Onion, Simple, Spicy, WheatberriesShare this:Related Recipes Sweet Potato Hash with Egg Grilled Salmon Rosemary Kebabs Slow Cooker Golden Baked Chicken Vegan Blueberry Muffins Golden Beta-Carotene Elixir Verde Ginger Ale Spiced Breakfast Quinoa Tomato + Cannelini Bean Salad