I have to admit that I was a bit scared trying this recipe. I have never had cooked wheat before. I always grind mine into flour and make bread or rolls. But this was really good. The wheat plumps up beautifully and it becomes nice and soft. It is also very filling. Make sure you put everything in the slow cooker early morning because it takes 11 hours to cook on low and 7 on high. I also like that it uses a lot of food storage items. When it finished cooking, mine didn’t have much liquid left to it, so I added 2 cups of chicken broth. It immediately solved the problem. So, if you have that problem as well, just add the broth. Otherwise, enjoy! Also, this recipe makes a lot of chili. If you have a smaller family or don’t want this as leftovers for 2 or more days in a row, you can bag the rest and freeze it for up to a year. Then, when you feel like having it again, just thaw it out, warm it up and enjoy it.
.jpg "Slow Cooker Wheat Chili 1")
Slightly adapted from a recipe found here.