2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
1 large yellow bell pepper, chopped
6cloves garlic, minced
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 15-ounce cans black beans, rinsed
1 14-ounce can no-salt-added diced tomatoes, undrained
1-2 canned chipotle peppers in adobo sauce, minced
2 cups vegetable broth
1 Tablespoon light brown sugar
2 cups Cooked Wheat Berries
Juice of 1 lime
1 avocado, diced
1/2 cup chopped fresh cilantro
Directions:
Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, garlic, stiring until tender. Add chili powder, cumin, paprika, salt and pepper and saute for another couple 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.
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.
