Vegetarian Chili with Wheat Berries, Beans, and Corn

Ingredients:

• 1 (28 ounce) can fire-roasted crushed tomatoes
• 1 (14.5 ounce) can petite diced tomatoes
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 large carrots (cut into ¼ inch pieces)
• 1 onion (chopped)
• 1 poblano pepper (cut into ¼ inch pieces)
• ¾ cup wheat berries
• 2 cloves garlic (finely chopped)
• Kosher salt
• Black pepper
• 2 (15.5 ounce) cans kidney, pinto or black beans (rinsed)
• 1 cup frozen corn (thawed)
• Cheddar cheese (grated, for serving)
• Sour cream (for serving)
• Scallions (for serving)

Directions

In a 5-6 quart slow cooker, stir together the tomatoes (and their juices), chili powder and cumin.

Add the carrots, onion, poblano, wheat berries, garlic and ½ teaspoon each salt and pepper.

Cook, covered, until the wheat berries are cooked but still chewy, 7-8 hours on low or 5-6 hours on high.

Ten minutes before serving, gently stir in the beans and corn and cook until heated through.

Ladle the chili into bowls and top with the cheese, sour cream and scallions, if desired.