Meatless (but you’d never know it) Chili (Vegan, Crock Pot)

vegan chili
You get a surprisingly hearty texture from chewy wheat berries, which are just whole wheat kernels. You can find these in bulk bins or in the grain aisle of your grocery store. I also add cornmeal to thicken it and provide an extra layer of flavor.

Meatless (but you’d never know it) Chili (Vegan, Crock Pot)
Adapted from Woman’s Day
Total Time: 8.5 hours
Serves 7

• 1 28-oz. can whole tomatoes, crushed with your hands
• 1 14.5-oz can diced or whole tomatoes
• 2 teaspoons chili powder
• 1 tablespoon ancho chili powder
• 1 tablespoon ground cumin
• pinch cayenne pepper
• 3 cloves garlic, finely chopped
• 2 large carrots, small dice
• 1 onion, medium dice
• 1 poblano pepper, small dice
• 1 green bell pepper, medium dice
• 1 red bell pepper, medium dice
• 3/4 cup wheat berries
• 2 teaspoons kosher salt and black pepper
• 1 15.5-oz. can kidney beans, not drained
• 1 15.5-oz. can pinto beans, not drained
• 1 scant cup frozen corn
• 1/4 cup cornmeal, plus 1/2 cup water- microwaved 1 minute
• 1 teaspoon hot sauce, plus more for serving
• Sour cream, grated Cheddar, chopped green onion, minced raw white onion, tortilla chips, sliced avocado for serving

In a 5- to 6-quart slow cooker, stir together the tomatoes (and their juices) and spices. Add garlic, veggies, wheat berries, and salt and pepper. Cook, covered, until the wheat berries are cooked but still chewy, 8 hours on low.

Ten minutes before serving, gently stir in the beans, corn, cornmeal, and hot sauce and cook until heated through. Ladle the chili into bowls and garnish with toppings.

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