Zesty Wheat Berry Black Bean Chili

This recipe comes from EatingWell, but it has been highly altered to meet the locavore regulations. Here is the link to the original recipe:
http://www.eatingwell.com/recipes/zesty_wheat_berry_black_bean_chili.html

The recipe below is what I used to make the locavore version I am serving to 8 guests this evening. I reduced the amount of chili powder and peppers because it was a little too spicy. I love hot, but my husband and my guests are less enamored of tearing up during dinner due to tasty heat.
The ground spices are my locavore cheat (but I already had them in the cupboard). I'm not sure if Blue Runner canned beans from Rouse's count as a cheat under the Strict rules, but that is what I chose. You can substitule any local bean.

Ingredients

2 T. oil
1 large yellow onion, chopped
1 large green bell pepper, chopped
5 cloves garlic, minced

2 t. chili powder (I used 1 1/2 t.)

1 1/2 t. ground cumin

1 t. dried oregano

1/2 t. freshly ground pepper

2 16 oz. cans Blue Runner black beans

2 creole tomatoes, diced, lightly sauteed (called for cans)

1/4 C. diced hot peppers, lighlty sauteed (a variety of sizes and heats from the pepper people at the markets; add more peppers if you like a hotter chili)

2 C. vegetable broth (made from Hollygrove carrots, carrot tops and onions plus a few sweet potato shards)

2 t. honey

2 C. wheat berries (recipe posted yesterday)

Juice of 1 lime (or lemon)

1/2 C. fresh cilantro

1 avocado (I omitted this, but only because I had to)

Preparation

Heat oil in dutch oven over medium-high heat. Add onion, bell pepper, and spices (chili powder, cumin, oregano, salt and pepper) and cook, stirring occasionally, until tender, about 5 minutes.

Add beans, tomatoes, hot peppers, broth and honey.

Bring to a boil over high heat.

Reduce heat, cover, and simmer for 25 minutes.

Stir in cooked wheat berries and heat through, about 5 more minutes.

Remove from heat.

Stir in lemon juice.

Garnish each bowl with avocado and cilantro.

My husband and I both love this hearty bowl of chili. The guests will have to opine later. We will serve it with a salad of greens from Hollygrove, pecans and blueberries with a Steen's vinegar and pecan oil dressing and a few goat cheese crumbles. For dessert: 2 types of New Orleans ice cream, dried cherries from Portland, and green chili pistachio brittle from New Mexico (which were local when I bought them earlier this month).