Low-Fat Low-Carb Low-Sugar
Side Dishes
Soup + Salad

Wheatberry Chili

Prep: 15 mins
Cook: 120 mins
Servings: 6

What 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.


  • 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 Info
Nutrition InfoPerServingDaily%
Fat (g)46%
Saturated Fat (g)16%
Carbohydrates (g)5518%
Protein (g)2447%
Sugars (g)60%
Fiber (g)1353%


  1. Cook wheatberries in 3 cups of water for 1 hour until tender; add more water if necessary, drain.
  2. Rinse with cool water and drain thoroughly.
  3. In the microwave, on medium heat, cook onion, green and yellow pepper for 1 minute, or until desired softness.
  4. In a 4-quart pot, combine remaining ingredients with wheatberries and microwaved vegetables.
  5. On stovetop, bring to a boil and simmer uncovered 1 hour or until desired consistency is reached, stirring occasionally.
  6. Serve and enjoy!


Use veggie broth to make vegetarian.

Wheatberry Chili

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