Appetizer/Small Plates Entrées Soups

3-Grain Chili

A mix of hearty grains and black beans puts a healthy spin on a tasty, nontraditional recipe.

Olive oil	1 fl oz
White onions, diced	8 oz
Green bell peppers, diced	8 oz
Garlic, minced	1/2 oz
Chili powder	1 oz
Cumin, ground	1 Tbsp
Quinoa, cooked	4 oz
Barley, pearled, cooked	4 oz
Wheat berries, cooked	4 oz
Cherry tomatoes, cut in half	32 oz
Tomato sauce, canned, no salt added	16 fl oz
Black beans, cooked	20 oz
Trio Brown Gravy Mix	20 oz
Water, boiling	1 gal
Parsley, chopped, as garnish	1 bunch

Heat olive oil over medium-high heat. Add onions and green peppers, and sauté until lightly caramelized. Add minced garlic and continue to cook until the garlic is lightly browned and fragrant.
Add chili powder and cumin and sauté for 3–5 minutes.
Add quinoa, barley, wheat berries, tomatoes, tomato sauce, and beans.
Whisk Brown Gravy Mix into boiling water, and then add to chili. Bring to a simmer. Once chili thickens up, continue to simmer on low heat for 15–20 minutes.
Spoon into a bowl and garnish with parsley.