Wheatberry chili

6 Servings

Ingredients

Quantity Ingredient
1 cup Soft Wheatberries
½ pounds Ground Turkey, Beef Or Chicken*
1 large Onion (Or 1/3 Cup Dried Onion), chopped
1 cup Celery, chopped
1 can (14.5 Oz) Del Monte Chunky Tomatoes Pasta Style
1 can (14.5 Oz) S&W Peeled Tomatoes, No Salt, chopped
18 ounces V-8 Juice (No Salt)
2 tablespoons Brown Sugar
¼ cup Ketchup
Salt, to taste
Garlic Salt, to taste
Chili Powder, to taste
Cheddar Cheese, grated

Directions

Soak "berries" overnight in 2 cups of water. Drain & rinse. Bring 3 cups of water to a boil. Add wheatberries & bring back to a boil. Simmer for 2 hours, stirring occasionally. Saute ground meat in a little oil, then add onion & celery. Cook until clear. Combine "berries", meat mixture & the remaining ingredients. Simmer one hour, stirring occasionally. Serve topped with grated cheese.

*may delete meat if vegetarian. Serving Ideas : Served with tossed salad and bread to feed a hungry group! NOTES : I got this recipe from a friend in the Cascade Bicycle Club. It doubles and triples easily for a crowd and freezes well also. Be sure to use the soft wheatberries not hard ones as they soften and cook easier.

Recipe by: Cascade Bicycle Club member Posted to MC-Recipe Digest V1 #507 by GCRC21A@... ( MARTI VERKUILEN) on 9 Ma, r 1997.

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