Ingredients
- 2 tbsp avocado oil
- 1 large yellow or red onion chopped
- 3-4 cloves garlic minced
- 2 tsp jalapeño minced
- 3 cups yellow corn fresh or frozen
- 4 cups fresh tomatoes roughly chopped
- 1 tbsp ground cumin
- 2 tsp chili powder
- 1 1/2 tsp coarse Kosher salt
- 1/2 tsp black pepper
- 1 cup Hard Red Wheat berries (any Bluebird whole grain will do)
- 4 cups vegetable broth (32 ounces)
- 2 15oz cans black beans drained and rinsed
- 1 to 2 tbsp lime juice to taste
- Fresh chopped cilantro for garnish
- Thinly sliced radish for garnish
- Diced avocado for garnish
- Sour cream for garnish
Methods
- Heat avocado oil in a large Dutch oven over medium-high heat.
- Place onion, garlic, and jalapeno pepper in the pot, and cook, stirring often, until the onions are translucent and tender, about 3-5 minutes.
- Stir in the corn, and cook for another 3-5 minutes, stirring often.
- Add the tomatoes, cumin, chili powder, salt, and pepper.
- Add the wheat berries and vegetable broth. Reduce the heat to low, and let simmer for 40-50 minutes, or until the wheat berries are tender.
- Stir in the black beans and lime juice. Divide evenly into bowls and top with desired garnish.
