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