Low Fat Vegan Heirloom Bean Chili With Wheat

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.

• Ready In: 3 hrs 30 mins
• Serves: 4-6
• Yields: 6 cups

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!