Title: Wheatberry Chili
Categories: Soups &, Stews
Yield: 6 Servings

1 c Soft Wheatberries
1/2 lb Ground Turkey, Beef Or
-Chicken*
1 lg Onion (Or 1/3 Cup Dried
-Onion), chopped
1 c Celery, chopped
1 cn (14.5 Oz) Del Monte Chunky
-Tomatoes Pasta Style
1 cn (14.5 Oz) S&W Peeled
-Tomatoes, No Salt, chopped
18 oz V-8 Juice (No Salt)
2 tb Brown Sugar
1/4 c Ketchup
Salt, to taste
Garlic Salt, to taste
Chili Powder, to taste
Cheddar Cheese, grated

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@prodigy.com ( MARTI
VERKUILEN) on 9 Ma, r 1997.