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!
- 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 See How It's Made
- 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.
- Add mushrooms. Add salt to taste. Simmer for 5 minutes. Discard bay leaf and cilantro.
- Serve hot. If desired, serve with sour cream, chopped scallions, and grated cheese on the side.