1 c Uncooked hard wheat berries

2 Onions chopped

2 c Cooked pinto beans

3 tb (approx) cinnamon

1/4 c (approx) chili powder

1 16 oz. jar picante sauce

2 14 5 oz. cans chili

Tomatoes 1 4 5 oz. can green chilis

1 7 oz. can jalapeno relish

Cook the wheat berries in 2.5 cups of water (it will take about an hour). Combine the remaining ingredients and simmer while the wheat berries are cooking. Add the wheat berries when they are done and enjoy! If the wheat berries do not absorb all the water, drain them before adding to the chili. They should be a little chewy. I didn't measure the cinnamon or chili powder; the measurements should be close though. The pinto beans were fresh. Posted by sysbill@tenforward.cc.uky.edu to the Fatfree Digest [Volume 14 Issue 20] Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80a