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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 3 |
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The texture seems more like chili con carne than most vegetarian chilies. We love this and have it often. Ingredients:
1 tablespoon olive oil |
1 medium onion, finely diced |
1 garlic clove, minced |
1/4 medium green bell pepper, finely diced |
1 (14 ounce) can crushed tomatoes |
1/4 cup roasted whole buckwheat groats, rinsed and drained (kasha) |
1/2 cup dry red wine |
1 (14 1/2 ounce) can vegetable broth |
0.5 (15 ounce) can kidney beans |
1 tablespoon chili powder |
1 tablespoon ground cumin |
1/4 bunch cilantro, rinsed and tied with string |
1 bay leaf |
1/2 cup sliced mushrooms |
1 teaspoon salt (optional) |
1/2 cup sour cream (optional) |
2 scallions, finely chopped (optional) |
1/2 cup shredded cheddar cheese (optional) |
Directions:
1. In a large soup pot, heat olive oil over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Add garlic, bell pepper, and tomatoes. Cover and cook 5 minutes. Add kasha, wine, and broth. Stir to blend. Cook, covered, 5 minutes. Add kidney beans, chili powder, cumin, cilantro, and bay leaf. Cover and cook over medium-low heat for 40 minutes.
2. Add mushrooms. Add salt to taste. Simmer for 5 minutes. Discard bay leaf and cilantro.
3. Serve hot. If desired, serve with sour cream, chopped scallions, and grated cheese on the side.
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