Low Fat Vegan Heirloom Bean Chili With Wheat |
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Prep Time: 1 Minutes Cook Time: 120 Minutes |
Ready In: 121 Minutes Servings: 6 |
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I needed a great chili to enter into a chili cook-off. I made this one up while driving home one morning. We really love it. Ingredients:
1/2 cup red hard spring wheat berries (dry) |
1/8 teaspoon salt |
1/2 cup desert pebble beans (dry) |
1/2 cup pinquito beans (dry) |
1 cup chopped onion |
3 garlic cloves |
1 tablespoon safflower oil |
1 (28 ounce) can diced tomatoes |
4 tablespoons chili powder |
1 tablespoon rice wine vinegar |
1 tablespoon brown sugar |
1 tablespoon red pepper flakes |
1 cup water (optional) |
Directions:
1. Prepare the beans: Soak beans in enough water to cover overnight. Alternately, place water in large pot with 2 of water to cover. Bring to a rolling boil and cook for 2 minutes. Remove from heat, cover and let sit 1 hour.
2. Rinse beans thoroughly after soaking.
3. Prepare the wheat berries: Rinse wheat berries in cold water. Place wheat berries, salt, and 1 3/4 cup water in saucepan. Bring to a boil them simmer, covered, for 45 minutes. Drain and let sit while preparing next ingredients.
4. In large pot, heat oil over medium high heat. Saute onions and garlic until onions are translucent.
5. Add tomatoes, chili powder, soaked and rinsed beans, rice wine vinegar and brown sugar to pot. Simmer for 30 minutes.
6. Add red pepper flakes and wheat berries. Allow to simmer another 30 minutes.
7. Add water, if desired, to preferred consistency of chili.
8. Enjoy!
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