National Soup Month – BBQ Wheat Berry Chili

January is National Soup Month, and the timing couldn’t be better.  Following two months of eating rich, fatty foods, soup soothes our bellies (not to mention our cholesterol levels), helps us lose those extra holiday pounds, is easy on the food budget (holiday excess again!), and can be created at home from practically nothing. Soup is also the perfect comfort food for long, cold, January nights.

I was feeling creative the other night (hunger will do that to you) and didn’t want to venture out to the grocery store on icy roads, so I made this delicious chili from what was available in the cupboard.

BBQ Wheat Berry Chili

The following ingredients were all added to my trusty Dutch Oven:

Red Wine Barbeque Ragout Simmer Sauce

Bring to a boil, reduce heat to simmer and let cook for about 40 minutes or until the carrots are tender. Add water if necessary.

BBQ Wheat Berry Chili

Serve with shredded cheese and salt and pepper to taste.

This made a mild, non-traditional chili. Add hot sauce at the table if you prefer a spicier chili, or add extra chili powder when cooking.  Like most chilis, it was even better the next day (made 6 hearty servings).

I like to cook up wheat berries and keep them in the freezer to add to soups, salads or pilafs. However, you could use 3/4 cup uncooked brown rice, bulgur or pearled barley instead of the wheat berries. Either way, this is a delicious, low-sodium, highly nutritious meal. We served it with Wine Barrel Gourmet Hopi Blue Cornbread. The whole meal took less than 15 minutes to prepare and was on the table in under an hour. I also keep Red Wine Simmer Sauce mixes on hand for just this situation. The sauce mixes make a good soup base or perk up a chicken breast, tofu steak, or vegetarian burger.

Have you created any family favorite soups? We would love to hear about them as we celebrate soups all month! Also check out all the high fiber, low sodium, budget friendly Wine Barrel Gourmet soups on sale this month – 35% off.

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

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