Cooking Light
Active Time
35 Mins
Total Time
1 Hour 25 Mins
Serves 6 (serving size: about 1 1/4 cups chili, 2 1/2 Tbsp. cheese, 4 tsp. onion, and 2 1/2 tsp. sour cream)

Mushrooms and liquid aminos (soybean concentrate) lend meaty flavor to this vegetarian chili, while kidney beans and wheat berries contribute to the hearty texture.

How to Make It

1. Heat a Dutch oven over medium-high. Add oil to pan; swirl to coat. Add onion, bell pepper, celery, carrot, jalapeño, mushrooms, and garlic; sauté 10 minutes or until liquid evaporates and vegetables begin to brown. Add tomato paste, chili powder, cumin, oregano, paprika, and red pepper; cook 3 minutes, stirring constantly. Using kitchen scissors, cut tomatoes in the can into bite-size pieces. Add 2 cups water, vegetable juice, and tomatoes to pan; bring to a boil, scraping pan to loosen browned bits. Reduce heat; simmer 30 minutes.

2. Combine wheat berries and 1 cup water in a small saucepan. Bring to a boil; reduce heat, and simmer 15 minutes or until liquid is absorbed. Add wheat berries, beer, aminos, and beans to chili; cook 20 minutes. Ladle chili into bowls and top with cheese, red onion, and sour cream.

Also appeared in: Cooking Light, September, 2021,Soups & Stews