Soup.....Chili.....Stew

​This is a popular sample in my classes. I like bringing items to surprise class members with the amazing tastes we can create from wheat

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Put in a *large crockpot and cook on low for 5 to 6 hours, or until tender:

1 c. dry wheat kernels, either hard red or hard white (also called wheat berries)

3 c. water

1/4 tsp. sea salt or salt

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After wheat is cooked, add and stir in:

up to 2 T. chili powder

1/4 to 1/2 tsp. ground cumin

1/2 to 1 tsp. crushed dried oregano

1 tsp. garlic salt

1/3 to 1/2 c. dried chopped onions

**1 can tomato paste (6 oz.) + 4 cans water (using empty tomato paste can)

Cover the crock pot, let cook while you prepare the following.......

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Cook in fry pan: 

1/2 to 1 lb. ground beef + 1/2 tsp. sea salt or salt

1 fresh green or red bell pepper, diced

Add to chili in crockpot, cover, cook on low for 1 to 2 hours, stir a time or two. When cooled, tightly covered, and refrigerated, this wheat chili stays fresh about 5 days.

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*use a crock pot big enough for the end result, which will be around 10 cups [my original recipe was too huge: 20 cups or so]

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**if you are out of tomato paste, use 2 cans tomato sauce (8 oz. each) + 1 or 2 cans water, just go by the consistency you desire