Kevin's Veggie Chili

This veggie chili goes off the beaten path with its base: soybeans and wheat berries replace the usual kidney or pinto beans. Both get soaked overnight, then simmered together until the soybeans turn creamy and the wheat berries stay chewy, giving the chili a range of textures you don’t get from a single-bean pot.

Onions, red bell pepper, and diced jalapeno saute until soft, then chili powder, oregano, and garlic bloom in the oil before fresh diced tomatoes join the pot. That sauteed mixture gets stirred into the simmering beans and everything cooks down for another hour or two until thick.

No canned beans, no canned tomatoes, no meat substitutes. Just dried legumes, grains, fresh vegetables, and spices doing what they do best when given time.

The recipe notes that this chili is more flavorful a day or two after cooking, and that’s true. The wheat berries absorb the spiced tomato broth overnight and the flavors meld into something deeper.

Pro Tips

• Soak the soybeans and wheat berries together overnight in plenty of water. Both take a long soak to hydrate properly; under-soaked soybeans stay hard for hours.
• Dice the jalapeno with seeds for more heat, or remove seeds and ribs for milder warmth.
• Fresh tomatoes release liquid as they cook, which helps thin the chili if it gets too thick. Use ripe, in-season tomatoes for the best flavor.
• Make a double batch. This freezes beautifully and the flavors only get better after thawing and reheating.

Variations

• Add a cup of corn kernels in the last 30 minutes for sweetness and color.
• Stir in a tablespoon of smoked paprika for a deeper, smokier chili.
• Top with avocado, sour cream, and shredded cheese for a loaded bowl.