I made some quick chili based on a recipe in the Moosewood Cookbook, but with some tweaks for the ingredients I had on hand. I also used a pressure cooker instead of slow simmering on the stovetop—quicker cooking means less heat in the kitchen. After the beans and wheat are done soaking, it takes about half an hour for the chili to cook.
Never used a pressure cooker? WikiHow has some great instructions.
And if you want to learn how to make no-sodium vegetable broth, one of the optional ingredients, here’s the recipe.