What's This?
Serving size 6
Total Time


2 Tbsp extra virgin olive oil1 large yellow onion, chopped1 large yellow bell pepper, chopped5 cloves garlic, minced2 tsp chili powder1 ½ tsp ground cumin1 tsp dried oregano½ tsp salt½ tsp freshly ground pepper2 can 15-ounce black beans, rinsed2 can 14-ounce no-salt-added diced tomatoes, undrained2 can chipotel peppers in adobo sauce, minced (see Tip)2 cup vegetable broth2 tsp light brown sugar2 cup cooked wheat berries (recipe follows)1 juice of 1 lime1 avocado, diced½ cup chopped fresh cilantro


  1. Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. 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.
  2. Stir in cooked wheat berries and heat through, about 5 minutes more. (If using frozen wheat berries, cook until thoroughly heated.) Remove from the heat. Stir in lime juice. Garnish each bowl with avocado and cilantro.

Tip: Canned chipotle peppers (smoked jalapeños) in adobo sauce add heat and a smoky flavor. Look for the small cans with other Mexican foods in large supermarkets. Once opened, store in an airtight container for up to 2 weeks in the refrigerator or 6 months in the freezer.

Tags: Dinner, Healthy, Low Calorie, Vegetable, Bean & Legume, Southwestern, Easy, Skillet, Entertaining

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