Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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

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.
Most Helpful

4 5

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!

4 5

I would agree with the other reviewer, it does make enough for four servings. We loved the flavor of it, but found it to be a little watery for our taste. I even let it boil down a bit. Had i known that it would serve so many, i probably would have added some more beans or kasha to make it a bit thicker.

5 5

So easy and so good! I would say that this recipe makes about 4 servings, but I'd still consider doubling it next time I make it. Mine was a bit too spicy, but I'd bet this was because my chili powder is a little hotter than most (still, if you don't like really spicy food, you may want to reduce the chili powder). I used sherry instead of red wine (I didn't have any); otherwise I followed the recipe closely. Highly recommended!