Rating: 3.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

Mushrooms and liquid aminos (soybean concentrate) lend meaty flavor. Top with blistered jalapeños.

Deb Wise
Recipe by Cooking Light October 2015

Gallery

Credit: Iain Bagwell; Styling: Thom Driver

Recipe Summary test

hands-on:
35 mins
total:
1 hr 25 mins
Yield:
Serves 6 (serving size: about 1 1/4 cups chili, 2 1/2 tablespoons cheese, 4 teaspoons onion, and 2 1/2 teaspoons sour cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 6 ingredients (through garlic); sauté 10 minutes or until liquid evaporates and vegetables begin to brown. Add tomato paste and next 5 ingredients (through red pepper); cook 3 minutes, stirring constantly. Using kitchen scissors, cut tomatoes in the can into bite-sized 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.

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  • 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. Serve with cheese, red onion, and sour cream.

Nutrition Facts

312 calories; fat 12.5g; saturated fat 5.6g; mono fat 3.3g; poly fat 0.7g; protein 13g; carbohydrates 38g; fiber 9g; cholesterol 22mg; iron 2mg; sodium 610mg; calcium 240mg.
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