Chili Con Kasha

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

• Ready In: 1 hr 15 mins
• Serves: 2-3

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 1/2ounce) 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.