Vegetarian Chili for a Crowd (submitted by Cynthia Reynolds) 1 cup Kamut (large whole wheat grain) 4 cups water 1/2 tsp salt 2-3 Tbsp Olive Oil 1 large red onion, finely diced 4-6 large cloves garlic, finely diced 2 Tbsp cumin 3 Tbsp chili powder 1 large sweet potato, diced into small pieces Salt and pepper to taste 1 cup Vegetable Broth 1 jar Tomato Sauce (I use Trader Joes Roasted Garlic Tomato Sauce) 1 can salsa (I use Trader Joes Chipotole Salsa) 9 cans Eden Organic Beans (I use 3 Black Bean, 3 Aduki Bean, 3 Black Soy) Vegetarian Choriso (I use Trader Joe's Vegetarian Choriso) Cilantro (I use Trader Joe's Frozen Cilantro cubes) Bring 4 cups water with ½ tsp salt to boil. Add Kamut, boil for 3 minutes, then cover and simmer for 90 minutes. Drain and set aside or refrigerate overnight. In a large stock pot, heat olive oil, add onions and garlic. Saute on medium high heat until fragrant. Add cumin and chili powder, stir continuously for about a minute. Add sweet potato and stir for about a minute. Add vegetable broth and cook for about 10 minutes until sweet potatoes become al dente. Add tomato sauce, salsa and beans (drain the liquid from the Black Soy, but use the liquid from the Aduki and Black beans), Stir well, bring to a boil, then reduce heat and simmer for 1-1/2 hours. Saute crumbled or diced choriso in oil. Add sausage and kamut to chili and simmer for another 1/2 hour. Salt and pepper to taste. Add cilantro and serve over rice if desired, with shredded cheddar and guacamole) (Note, if you prefer to use dried beans and cook them yourself beforehand, I recommend adding a piece of kombu (a dried sea vegetable) when you simmer the beans. Kombu will remove all the gases from the beans. Eden canned beans are all cooked with kombu, which is why I always use that brand when using canned beans.)