Morgan Aust is a Chewelah resident and a chef of sorts. Here is one of her favorite recipes…
Slow Cooker Tex-Mex Chili
-1 28-oz can no-salt-added fire-roasted crushed tomatoes
-1 14.5-oz can no-salt-added petite diced tomatoes
-1 tbsp. chili powder
-2 tsp. dried oregano
-2 tsp. ground cumin
-3/4 c. wheat berries
-1 large onion, chopped
-1 poblano pepper, cut into ¼-in. pieces
-2 large cloves garlic, pressed
-2 15-oz cans low-sodium beans (such as kidney or pinto), rinsed
-1 c. frozen corn, thawed
-2 c. shredded cooked white meat chicken
-Cilantro leaves, Cotija cheese and lime wedges, for serving
1. In a 5- to 6-qt. slow cooker, stir together tomatoes (and their juices), chili powder, oregano, cumin, 1 cup water and ¼ tsp each salt and pepper.
2. Stir in wheat berries, onion, poblano and garlic. Cook, covered, until wheat berries are tender but still a bit chewy, 7-to-8 hours on low or 4-to-5 hours on high.
3. Ten minutes before serving, gently stir in beans, corn, and chicken and cook until heated through. Serve topped with cilantro, Cotija, and lime wedges if desired.