Why do we need Vegetarian Wheatberry Chili with Cilantro Pesto in our cooking lives? Certainly, there are about a gazillion chili recipes out there, especially around Super Bowl time. Many of them are vegetarian and contain the usual array of beans in place of meat.
I like a bit of a chewy base to a vegetarian chili that beans alone don’t really provide. After a lot of experimentation, I found that wheatberries are the sizzle in my vegetarian chili. A lot more oomph than quinoa and a bit different than other grains. Wheatberries are perfect for this chili. You will see.
I am not abandoning the beans in my Vegetarian Wheatberry Chili with Cilantro Pesto. They also add texture and absorb the other flavors well. For a non-vegetarian option, it is fine to saute a pound of ground turkey (or beef) before the beans and liquid are added. If you want to use any combination of other beans (I chose Great Northern and Pinto because I like their texture), that’s fine also.
The butternut squash provides texture, color and bit of sweetness to the tomatoes. It turns the Vegetarian Wheatberry Chili with Cilantro Pesto, whether meatless or not, into a healthy and delicious, well-balanced meal.
And when all is said and done, topping a bowl of this Vegetarian Wheatberry Chili with Cilantro Pesto with sour cream and cheese and a spoonful of bright green cilantro pesto is so exciting. You won’t be able to keep this to yourself. Chili with a twist that is different and has a personality. This is all that.
Vegetarian Wheatberry Chili with Cilantro Pesto
This chili can be made in the vegetarian version or with the addition of ground turkey or beef can be a more traditional chili. The wheatberries add a chewy texture that combines well with the beans and seasonings.
Ingredients
- 1 ½ cups uncooked wheatberries
- 2 teaspoons salt
- 2 tablespoons olive oil divided
- 1 onion medium diced
- 1 red pepper medium diced
- 2 tablespoons minced garlic
- 1 ½ tablespoons chili powder
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- 2 teaspoons oregano
- 1 bay leaf broken in half
- 1 15 ounce can Great Northern Beans drained
- 1 15 ounce can Pinto Beans drained
- 2 cups butternut squash cubed
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 1 can vegetable broth or beef broth if you want a non-vegetarian option
- 1 bunch cilantro stems cut off and tied together and leaves finely chopped
- 1/3 cup pine nuts toasted until light brown and cooled
- 1 pound ground turkey optional if you do not want this to be vegetarian
Optional garnishes:
- Chopped red onion
- Shredded cheddar cheese
- Sour cream
- Avocado slices
Instructions
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In a large pot, bring 6 cups of water to a rolling boil. Add wheatberries, lower heat to a simmer and cook the wheatberries, covered, for 1 hours. Drain and set aside.
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In the same pot in which you cooked the wheatberries, over medium heat, add the olive oil and sauté the onions and red peppers for 6-7 minutes until they are softened. Add the garlic and stir for another minute.
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Stir in the chili powder, cumin, coriander, bay leaf and oregano and heat until the spices are fragrant, about 2-3 minutes. If you want to add ground turkey for a non-vegetarian version of this chili, add it now and brown it with the spice and onion mixture for 7 minutes until it is brown and no pink remains.
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Add both kinds of beans (or other beans of your choice), butternut squash, salt, brown sugar and vegetable broth. Tie the bundle of cilantro stems with cotton twine and add the stems to the chili mixture. Cook the chili for 1 hour, covered, over low heat stirring every 15 minutes.
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While the chili is cooking, in a small food processor or Nutri Bullet, combine the cilantro leaves, remaining 1 tablespoon of olive oil and the pine nuts.
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Spoon the chili into bowls and garnish with any of the optional garnishes. Add a teaspoon of cilantro pesto on top and serve with corn muffins and a salad.
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