Slow-Cooker Three Bean Wheat Berry Chili

1 cup Black Beans (Dry) (by BAGURU)
1 cup Small White Beans (dry) (by FRANCLYN)
1 cup RED BEANS DRY (by PORUSGAL)
1.5 cup, chopped Onions, raw
4 cloves Garlic
1 cup Bell peppers (Green, Red, Yellow, Orange)
2 cup, chopped Kale
4 pepper Jalapeno Peppers
.25 tsp Chili powder
0.25 tsp Coriander leaf, dried
0.25 tsp Cumin seed
0.5 tsp black pepper, coarse ground (by KENINBUTTE)
1 tbsp Extra Virgin Olive Oil
6 cup (8 fl oz) Water, tap
1 cup Wheat Berries, Nature's Earthly Choice Red Winter Wheat WG 1/4 C dry
3 cup Tomato Sauce
0.75 cup Tomato Paste
0.25 tsp Salt
0.5 tsp Basil

Try other spice combinations according to your taste.

1. Sort and rinse beans. Soak beans overnight in slow cooker
-or- if preparing same-day, place in large pot and boil for one hour on stove top. For extra fast bean prep, place beans and water in pressure cooker, close, and cook for 20 minute at 12 lb pressure. Remove. Rinse in colander.
2. Measure olive oil into the bottom of the slow cooker. Then add beans, chopped onions, peppers, garlic, kale, water, tomato sauce and paste, spices, and wheat berries. Add more water or tomato sauce as needed to cover the beans and fresh-chopped ingredients in the crock pot.
3. Cook on high for 8 to 10 hours, or on low for 12 hours, checking occasionally for thickness.

~Optional garnish suggestions~
Chopped avocado
Fresh Parsley
Your favorite corn salsa




Serving Size: Twelve 1-cup servings