|Soybeans||1 Cup (16 tbs)|
|Whole grain wheat||1 Cup (16 tbs)|
|Water||6 Cup (96 tbs)|
|Unrefined oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Chili powder||1 Teaspoon|
|Cumin powder||1⁄2 Teaspoon|
|Red chili powder||3⁄4 Teaspoon|
|Onions||2 , chopped|
|Green jalapeno chilies||2 , chopped|
|Tomatoes||4 , chopped|
|Tamari soy sauce/Sea salt||To Taste|
|Grated cheese||1 Tablespoon (For Garnish)|
|Chopped green onions||1 Tablespoon (For Garnish)|
Soak beans and wheat overnight in the water.
Next day, pressure cook them for 2 hours or pot cook them for 3 or 4 hours.
Stir the oil and seasonings into the beans.
Add the vegetables to the beans.
Simmer until the beans and wheat are tender.
Season with tamari or salt, and pepper.
Garnish with grated cheese and chopped green onions.
Serve this chili with guacamole salad, tostados, and plenty of extra cheese and chili sauce.