Ingredients
3/4 c. wheat berries
2 large carrots
1 medium red onion
1 clove garlic
1 can crushed tomatoes
1 can tomato purée
2 tsp. dried oregano
2 tsp. ground cumin
1/2 tsp. cayenne pepper
kosher salt
2 can kidney, pinto, or black beans
1 package frozen corn kernels
1 bell pepper (red or green)
1 tsp. jalapeño hot sauce
sour cream
Grated Cheddar
tortilla chips
Preparation
Step 1Rinse and drain the wheat berries and place them in a 5- to 6-quart slow cooker. Add the carrots, onion, garlic, tomatoes, tomato purée, oregano, cumin, cayenne, and 1/2 teaspoon salt; mix to combine. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours.Step 2Stir in the beans, corn, bell pepper, and hot sauce and cook until heated through, about 5 minutes. Serve with the sour cream, Cheddar, tortilla chips, and additional hot sauce, if desired.
