Kamut Chili

1 cup (250 mL) kamut berries
1/2 cup (125 mL) golden quinoa, rinsed
1/2 cup (125 mL)white beans
1/2 cup (125 mL) pinto beans or beans of your choice
1/2 cup (125 mL) lentils or split peas
7 cups (1.75 L) water
1 large onion, chopped
3 carrots, diced
1/2 cup (125 mL) celery, chopped
1 small zucchini, chopped
1 small red or yellow pepper, chopped (optional)
2 cups (500 mL) tomatoes or 1 large can tomatoes, chopped
5 1/2 oz can (160 mL) tomato paste
3-4 cloves garlic, crushed
1 tsp sea salt
2-3 tsp (10 - 15 mL) chili powder
2 tsp (10 mL) parsley pinch cayenne pepper
1 Tbsp (15 mL) honey (optional)

Soak kamut berries and beans overnight. Combine all ingredients in a large saucepan. Simmer until kamut berries and beans are tender (one to two hours).

Source: alive #208, February 2000