Vegetarian Chili with Grains and Beans

INGREDIENTS

• 1 (28-ounce) can fire-roasted crushed tomatoes

• 1 (14.5-ounce) can petite-diced tomatoes

• 1 tbsp. chili powder

• 2 tsp. ground cumin

• 1 tsp. ground coriander

• 3 cloves garlic, pressed

• 1 onion, chopped

• 1 large carrot, chopped

• 1 large poblano pepper, chopped

• 3/4 c. wheat berries

• Kosher salt and freshly ground black pepper

• 1 (15.5-ounce) can black beans, rinsed

• 1 (15.5-ounce) can kidney beans, rinsed

• Sour cream, grated Cheddar cheese, sliced scallions, fresh cilantro, and lime wedges, for serving

DIRECTIONS

1. Combine crushed tomatoes, diced tomatoes, chili powder, cumin, coriander, garlic, onion, carrot, poblano, wheat berries, and 3/4 cup water in a 5- to 6-quart slow cooker. Season with salt and pepper. Cook, covered, until wheat berries are cooked but still chewy, 7 to 8 hours on low or 5 to 6 hours on high.
2. Stir in both beans and cook until warmed through, 8 to 10 minutes. Serve with sour cream, Cheddar, scallions, cilantro, and lime wedges alongside.