Chipotle Pinto Wheat Berry Chili

Get ready to spice up your dinner routine with this hearty Chipotle Pinto Wheat Berry Chili! This plant-based chili takes comfort food to the next level by combining tender pinto beans, chewy wheat berries, and a smoky-sweet kick of chipotle peppers. Infused with vibrant spices like cumin, smoked paprika, and chili powder, this one-pot wonder is simmered with fire-roasted tomatoes and vegetable broth for a rich, robust flavor. Easy to prepare in under an hour, it's a nourishing meal that’s perfect for busy weeknights or casual gatherings. Serve it up with fresh cilantro, creamy diced avocado, and a squeeze of lime for a picture-perfect finish. With its bold flavors and wholesome ingredients, this chili is sure to satisfy vegetarians and meat-lovers alike! Keywords: chipotle chili, pinto bean chili, wheat berry recipes, vegetarian chili, plant-based dinner.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 4 cloves Garlic cloves, minced
• 1 large Red bell pepper, diced
• 2 peppers Chipotle peppers in adobo sauce, minced
• 2 teaspoons Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried oregano
• 1 tablespoon Chili powder
• 2 tablespoons Tomato paste
• 1 15-ounce can Fire-roasted diced tomatoes
• 4 cups Vegetable broth
• 2 cups Cooked pinto beans, rinsed and drained
• 1.5 cups Cooked wheat berries
• 1 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Fresh cilantro, chopped (optional for garnish)
• 1 large Avocado, diced (optional for garnish)
• 4 wedges Lime wedges (optional for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 5 minutes, or until translucent.

Step 3

Stir in the minced garlic and red bell pepper, and cook for another 3 minutes until fragrant.

Step 4

Mix in the minced chipotle peppers, ground cumin, smoked paprika, dried oregano, and chili powder. Stir well to coat the vegetables with the spices.

Step 5

Add the tomato paste and cook for 1 minute, stirring constantly, to deepen the flavor.

Step 6

Pour in the fire-roasted diced tomatoes and vegetable broth, and stir to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.

Step 8

Add the cooked pinto beans and wheat berries to the pot, and stir well.

Step 9

Simmer for an additional 10-15 minutes to allow the flavors to meld together.

Step 10

Season with salt and black pepper to taste.

Step 11

Serve hot, garnished with fresh chopped cilantro, diced avocado, and a squeeze of lime if desired.

Nutrition Facts

Serving size	(3124.5g)

Amount per serving	% Daily Value*
Calories	2078.4

Total Fat 73.0g	0%
Saturated Fat 11.5g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 6104.2mg	0%
Total Carbohydrate 312.4g	0%
Dietary Fiber 89.5g	0%
Total Sugars 52.6g
Protein 73.1g	0%

Vitamin D 0IU	0%
Calcium 709.0mg	0%
Iron 29.0mg	0%
Potassium 6576.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.9%

Protein: 13.3%

Carbs: 56.8%