SLOW COOKER WHEAT BERRY (MEATLESS) CHILI

Ive been hearing a lot about substituting wheat berries for the heartiness of meat in recipes and was dieing to try this.  I researched a few recipes and set out to first find a bag of wheat berries in the small town I live in.  I, of course figured I would have to drive 40 miles to get them but I took the chance at the local grocery store.  Couldn't believe they were actually there along with some other great products I wanted to try.

These are all the great products that I use already

These are all Bobs Red Mill Brand

Wheat berries are pretty easy to cook up and can be done in the slow cooker, days ahead of time.  Make a double batch and throw them in the freezer for future use.  Wheat berries can be refrigerated for 2 weeks or frozen for 1 month.  Here is a great site on how to cook wheat berries in the crock pot.

Wasn't sure how the husband would take a meatless chili but to my surprise he said it was really good and went back for seconds.  We also used an avocado cream topping instead of plain sour cream for a creamy cooling effect.

• 2 cups fat free beef broth
• 1/2 cup onion, diced
• 1 cup colored peppers, I used red, yellow, orange and green
• 1 tbsp garlic, minced
• 1 heaping tbsp canned jalapeno peppers
• 1 tbsp olive oil
• 2 14.5 oz cans diced tomatoes
• 1 15 oz can black beans, rinsed well
• 1 15.5 oz can mild chili beans
• 11/2 tsp cumin
• 11/2 tsp chili powder
• 1 tsp salt
• 1 and 1/2 cup cooked wheat berries 

Avocado cream

• 1 ripe avocado, mashed
• 3 tbsp low fat sour cream
• 2 tbsp chopped cilantro
• 1/4 tsp salt1/2 tsp lime juice

Mix all ingredients together and refrigerate until ready to use

Get slow cooker ready by spraying the inside with non stick spray.  Pour the beef broth into the cooker and turn it on high.  Saute the onion, peppers, jalapeno peppers and the garlic in the tbsp of oil heated to medium heat.  Add the spices and salt and cook 5 minutes.   Pour the pepper onion mix into the beef broth and add tomatoes and both cans of beans.  Cook on low for 6 hours.  When ready to eat add 1 and 1/2 cups cooked wheat berries.  Ladle into serving bowls and top with 1 tbsp of avocado cream 

Note*  If wheat berries were frozen make sure they are thawed and heated slightly before adding to chili