Perfect Vegetarian Chili – meatless and tomato-less
The wheat berries give it the “mouth-feel” and appearance of ground beef.
Most people will not know it's meatless and tomato-less.

1 8-oz pkg dry red kidney beans
8 quarts cold water

1 cup dry wheat berries
1 large onion, peeled and chopped
2 heaping Tablespoons minced garlic (or more)
2 teaspoons dried oregano leaves
2 teaspoons ground cumin
fresh ground black pepper, to taste
additional water, if needed

1 cup Valentina-brand Mexican hot sauce (not the black label, unless you want lots of heat)
additional water, if needed

Soak beans overnight in water.
Next day, do not drain water. Add remaining ingredients except hot sauce.
Bring to boil, cover, and simmer on very low heat for 2-3 hours.
Add additional water as necessary, to keep beans covered.
Stir periodically so it doesn't stick or scorch.
When beans and wheat berries tender, add the hot sauce.
(Note: use sharp knife to cut larger opening in non-removable sauce cap.)
Continue simmering and stirring for another hour.
Serve with additional hot sauce.