Wheat chili

Name: Wheat chili
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: FOR
Ingredients: 1 onion; 2 cloves of garlic; 150 g cherry tomatoes; 1 bunch of fresh coriander; 2–3 tbsp olive oil; 150 g wheat berries; 1 tsp Ras el-Hanout; Salt; freshly ground black pepper; 1 tbsp honey; 300 ml vegetable broth; 400 g canned diced tomatoes; 140 g canned corn; 140 g canned kidney beans; Chili flakes (optional)

There are many dishes that are great for on the go, and this wheat chili is one of them. You can either make it in a camper, vacuum-seal it for a day trip, or put it in a dehydrator to save weight and space for multi-day backpacking trips. At home, it’s a delicious vegetarian chili without any compromises!

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portions

FOR 4 SERVINGS

preparation time

15 Minutes

cooking/baking time

20 Minutes

There are many dishes that are great for on the go, and this wheat chili is one of them. You can either make it in a (camper), vacuum-seal it (day trip), or put it in a dehydrator to save weight and space (multi-day backpacking trip). At home, it’s a delicious vegetarian chili without compromise!

Ingredients

1 onion
2 cloves of garlic
150 g cherry tomatoes
1 bunch of fresh coriander
2–3 tbsp olive oil
150 g wheat berries
1 tsp Ras el-Hanout
Salt
freshly ground black pepper
1 tbsp honey
300 ml vegetable broth
400 g canned diced tomatoes
140 g canned corn
140 g canned kidney beans
Chili flakes (optional)

preparation

Hang the grill grate (about 10 cm above the flames), place the pan on the grate, and preheat for 10–15 minutes.
Meanwhile, peel, halve, and dice the onion and garlic. Quarter the tomatoes. Pick through the coriander and roughly pluck the leaves from the stems.
Raise the grate higher (about 30 cm above the flames) and pour the oil into the pan. Add the diced onion, garlic, and wheat berries, and sauté the ingredients vigorously for 3–5 minutes, stirring.
Season with Ras el-Hanout, salt, and pepper, then add the honey. Deglaze with the vegetable broth and top up with the diced tomatoes.
Let the mixture simmer for 15–20 minutes, stirring occasionally. You may need to control the heat. If the temperature is too low, lower the grate or add more wood; if the heat is too strong, raise the grate. (Sear on the grill over direct medium to high heat at 200–220 °C, then move to indirect heat, reduce the temperature if necessary, and finish cooking over indirect heat.)
About 5 minutes before the end of cooking, add the corn, kidney beans, and quartered cherry tomatoes. Season with chili flakes if desired and sprinkle with coriander before serving.
TIP: Wheat berries are especially high in fiber, provide plenty of energy, and are a brilliant alternative to rice and pasta. You can prepare them as risotto, use them in soups or stews, serve them cooked in salads, or make vegan patties from them.