Categories: Gluten-Free, Vegetarian

Ingredients

• 2/3 tablespoons extra-virgin olive oil
• 1 small yellow onion, chopped
• 1 small yellow bell pepper,chopped
• 3 cloves garlic, minced
• 2/3 teaspoons chili powder
• 1/2 teaspoons ground cumin
• 1/3 teaspoon dried oregano
• 1/6 teaspoon salt
• 1/6 teaspoon freshly ground pepper
• 1 15-ounce cans black beans, rinsed
• 1 14-ounce cans no-salt-added diced tomatoes, undrained
• 1/4 teaspoon chili powder
• 2/3 cups vegetable broth
• 2/3 teaspoons light brown sugar
• 2/3 cups Cooked Wheat Berries, (recipe follows)
• Juice of 1 lime
• 1/2 avocado, diced
• 1/6 cup chopped fresh cilantro

Directions

1. Heat oil in a Dutch oven over medium-high heat.

2. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes.

3. Add beans, tomatoes, chipotle to taste, broth and brown sugar. Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes.

4. Stir in cooked wheat berries and heat through, about 5 minutes more. (If using frozen wheat berries, cook until thoroughly heated.)

5. Remove from the heat.

6. Stir in lime juice. Garnish each bowl with avocado and cilantro.

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