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8 servings
suggest servings
| 1 | cup | soybeans (daizu) | |
| 1 | cup | wheat berries | |
| 6 | cups | water | |
| 2 | each | onion | medium, chopped |
| 2 | tablespoons | olive oil | |
| 1 | each | sweet red bell pepper | diced |
| 1 | each | jalapeno pepper | diced |
| 2 | teaspoons | chili powder | |
| 1 | tablespoon | oregano | |
| 1 | clove | garlic | minced |
| 4 | each | tomatoes | diced |
Soak the beans and berries overnight.
Drain. Bring water to a boil, add beans and berries and reduce heat.
Saute onions and peppers in oil until translucent.
Add spices and tomatoes, simmer briefly, then add to beans and berries.
Cook until beans are soft, about one or two hours.
This chili is more delicious a day or two after preparation.
| % Daily Value* | |
| Total Fat 8.0g | 13% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Total Carbohydrate 14.0g | 5% |
| Dietary Fiber 4.0g | 16% |
| Sugars 3.0g | |
| Protein 10.0g | 19% |
| Vitamin A | 23% | Vitamin C | 51% | |
| Calcium | 9% | Iron | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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