Lentil & Wheat Berry Chili

Vegetarian dishes are not usually my thing.  I love meat!  But, after I was away from home and eating junk for a week, I felt like crap and needed to restart my system.  We did a whole week at my house without meat!  It was really hard for me to come up with a new meatless dish every night, especially because I do NOT like tofu (nor do I think that eating large amounts of soy is particularly healthy).  One of our meals was a meatless chili.  I was super surprised, but it was DELICIOUS!

If you're hesitant about using wheat berries or need a gluten-free recipe, just sub extra lentils for the
wheat berries.

Ingredients

• 2 tablespoons olive oil (unrefined is best!)
• 1 medium onion, chopped
• 4 cloves of garlic, smashed and chopped
• 3/4 cup dried lentils (any variety)
• 3/4 cup wheat berries
• 5 cups of liquid (any combination of stock or water will work)
• 3/4 teaspoon cumin
• 1/2 teaspoon salt (adjust accordingly if you used salty stock)
• 1 teaspoon garlic powder
• chili powder to taste
• 1 can diced tomatoes (fire roasted are extra yummy!)

Directions

1.  Heat the oil in a skillet over medium heat.  Add the onions and garlic.  Saute until tender and slightly brown.  If you're in a rush, only use half an onion and skip the sautéing.

2.  Combine all ingredients in a crock pot.

3.  Cook on high for 7-8 hours, or until lentils and wheat berries are tender.

4.  Serve with sour cream, brown rice, crackers, cheese, or your favorite chili toppings.

{Husband said that this was even better as leftovers the next day! - but there weren't any leftovers left over for me to confirm this}