3/4 cup wheat berries, soaked overnight.
( i prefer farro since you do not need to soak the farro overnight)
2 large carrots, coarsely grated
1 medium red onion, coarsely chopped
1 large clove garlic, finely chopped
1 28- oz can of crushed tomatoes
1 28-oz can tomato puree
2 tsp dried oregano
2 tsp ground cumin
1/2 tsp red crushed pepper
salt to taste
2 tsp sugar
2 15-oz can of kidney,black or pinto beans, rinsed
1 16-oz pack of frozen corn kernels
1 bell pepper (red or green) cut into 1/4th inch pieces
1 finely chopped jalapeno
For Serving:
sour cream
cheddar cheese
finely chopped jalapeno
chopped cilantro
tortilla chips
Rinse and drain the wheat berries/farro and place them in a 5-6 qt slow cooker.
Add the onions, garlic, tomatoes both crushed and puree, oregano, cumin, red crushed pepper, salt and sugar. Cover and cook on low for 6-8 hrs or on high for 4-5 hrs.
Stir in the beans, corn,chopped bell pepper and cook until heated through for about 5-10 mins.
Serve with sour cream, cheese, jalapeno, cilantro and the tortilla chips.
