Vegetarian Chili

My kids both ate a bowl full of this tonight. It is the first time I tried it. I liked it a lot. I was sorely disappointed when I found out that my wheat grinder only grinds wheat into flour, not cracked wheat. I substituted Couscous instead. I also lightly sprinkled the cayenne pepper and chili powder because my children and husband won't eat it if it's too spicy. It went well with homemade wheat bread with garlic olive oil.

1 C cracked wheat or Couscous
3 1/2 C vegetable broth
2 garlic cloves, crushed
1/2 t chili powder
1/4 t cayenne pepper
1/2 t ground cinnamon
2 t ground cumin
2 cans crushed tomatoes
1 can red kidney beans, rinsed and drained
1 cans chick peas, rinsed and drained
2 C corn, frozen or canned or fresh
1 can tomato soup, or homemade if you have it.


1. Cook Couscous according to package directions. If you are using cracked wheat instead, Soak it in hot water for 10 minutes.

2. Heat 1/2 C vegetable broth in a large heavy-based pan and cook onion until soft (about 10 min).

3. Stir in the garlic, chili powder, cumin, cayenne pepper, and cinnamon cooking for another minute.

4. Add tomatoes, broth and wheat or Couscous. Bring to a boil and simmer for 10 minutes. Stir in the beans, chickpeas, corn and tomato soup and simmer for 20 minutes, stirring often.