Lightly spritz a large heavy bottomed stockpot with cooking spray. Heat over medium heat. Add the onion and garlic and cook until golden brown, about 8 minutes, stirring regularly.
Add the water, tomatoes, peppers, celery, carrots, cayenne, cumin, bay leaf, chili powder, salt, beans, and cracked wheat. Stir and bring to a boil.
Reduce the heat to low and simmer for 30 minutes.
Remove the bay leaf and divide the chili evenly among 4 bowls. Top each bowl with 1⁄2 tablespoon onion and 1⁄2 tablespoon cheddar. Serve.