Chipotle Pinto Wheat Berry Chili
Get ready to spice up your dinner routine with this hearty Chipotle Pinto Wheat Berry Chili! This plant-based chili takes comfort food to the next level by combining tender pinto beans, chewy wheat berries, and a smoky-sweet kick of chipotle peppers. Infused with vibrant spices like cumin, smoked paprika, and chili powder, this one-pot wonder is simmered with fire-roasted tomatoes and vegetable broth for a rich, robust flavor. Easy to prepare in under an hour, it's a nourishing meal that’s perfect for busy weeknights or casual gatherings. Serve it up with fresh cilantro, creamy diced avocado, and a squeeze of lime for a picture-perfect finish. With its bold flavors and wholesome ingredients, this chili is sure to satisfy vegetarians and meat-lovers alike! Keywords: chipotle chili, pinto bean chili, wheat berry recipes, vegetarian chili, plant-based dinner.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 large Red bell pepper, diced
- 2 peppers Chipotle peppers in adobo sauce, minced
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 tablespoon Chili powder
- 2 tablespoons Tomato paste
- 1 15-ounce can Fire-roasted diced tomatoes
- 4 cups Vegetable broth
- 2 cups Cooked pinto beans, rinsed and drained
- 1.5 cups Cooked wheat berries
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped (optional for garnish)
- 1 large Avocado, diced (optional for garnish)
- 4 wedges Lime wedges (optional for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5 minutes, or until translucent.
Stir in the minced garlic and red bell pepper, and cook for another 3 minutes until fragrant.
Mix in the minced chipotle peppers, ground cumin, smoked paprika, dried oregano, and chili powder. Stir well to coat the vegetables with the spices.
Add the tomato paste and cook for 1 minute, stirring constantly, to deepen the flavor.
Pour in the fire-roasted diced tomatoes and vegetable broth, and stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
Add the cooked pinto beans and wheat berries to the pot, and stir well.
Simmer for an additional 10-15 minutes to allow the flavors to meld together.
Season with salt and black pepper to taste.
Serve hot, garnished with fresh chopped cilantro, diced avocado, and a squeeze of lime if desired.
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6104 mg | 265% | |
| Total Carbohydrate | 312.4 g | 114% | |
| Dietary Fiber | 89.5 g | 320% | |
| Total Sugars | 52.6 g | ||
| Protein | 73.1 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 709 mg | 55% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 6577 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
