Soak 2 cups whole wheat kernels overnight.
Saute:
2 medium onions, chopped
1 medium green bell pepper, chopped
1 1/2 tsp garlic powder
2 teaspoons olive oil
In large kettle, add:
1 can (14 1/2 oz) whole or diced tomatoes
1/4 cup no salt added tomato paste
1 tblsp chili powder - or more, to taste/desired spicyness
1 1/2 -2 cups water or vegetable broth
Add- sauteed ingredients and bring to slow boil, stir often, simmer 30 minutes.
Optional: add 1 can (8 1/2 oz) red kidney beans, drained and rinsed, and/or 1 can (7 oz) whole kernel corn, drained and rinsed.
Gauge the liquid - depending on how "soupy" you like your chili. The wheat absorbs a good deal of fluid.
Serve in a Bread Bowl.
