Chili Con Kasha

READY IN: 1hr 15mins
Lia S.
Recipe by Smirk

The texture seems more like chili con carne than most vegetarian chilies. We love this and have it often.

Top Review by Lia S.

I read the reviews beforehand and so added extra kasha/greshka; about a cup. I also used fresh diced tomatoes, pepper paste, an ancho chile, and some tomato paste. I used celery instead of green pepper and didn't use the veggie stock at all. It ended up being thick and chunky, and could serve 4 people easily. Great recipe!

Ingredients Nutrition

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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