Vegetarian Chili

Today, I learned that my rain jacket doesn't work very well.

...Which is a rather troubling conclusion to come to after I spent two hours in the rain at the farm this morning.

Coming home with both blue jeans and spirits seriously dampened, I knew one thing and one thing only that could finally make me remember what warmth felt like. CHILI. yum.

Each time I make chili I change it up a bit, and I think this rendition is my best yet. I got the idea for adding wheat berries from this blog, and they definitely added some great texture to the mix. Chili's pretty forgiving, so generally you can just toss everything in the pot and taste as you go along.

Best Yet Vegetarian Chili

olive oil
1 medium onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 28-oz can crushed tomatoes
1 small green chili, minced and seeds removed
1 cup water
1 cup chickpeas (I cooked mine from dried)
1 14-oz. can kidney beans rinsed and drained
1 cup cooked wheat berries
1 cup corn kernels (I used frozen but I bet fresh would be really good now)
2 cups chopped swiss chard, stems removed
1 tsp. dried coriander
1 tsp. cumin
1 tbsp. chili powder (or more)
1 tsp. dried oregano
1 1/2 tbsp. grainy mustard
a pinch of cinnamon
salt and pepper
feta cheese, or any other kind you'd like sprinkled on top

In a big pot, soften the onion and peppers in olive oil over medium heat. Add the garlic and stir about 20 seconds. Now, basically just pile in all the rest of the ingredients, loosely in the order that I've listed them although I suppose it doesn't really matter...
Continue simmering for at least 10 minutes. Serve with cheese sprinkled on top - I really liked the saltiness of feta, but I guess cheddar or monterrey jack is traditional.
oooh and corn bread/muffins are also just grand with this.