In my last post, I mentioned I was making vegetarian chili for dinner. Here is my OH-SO-EASY 30 minute version of chili without the meat—but no-one will ever know!
This recipe is on the back of the Kasha box. Kasha can be found with the dried beans or in the natural food section of the grocery store. It is 100% pure whole buckwheat (not ground or split) and when it’s cooked it has the consistency of chopped meat. I have altered it slightly as I like a nice thick consistency. Any brand of whole buckwheat can be used. You can add Tabasco for 4 alarm chili to taste
1 28 oz can of stewed tomatoes (cut them a bit) or organic diced–try to find the tomatoes that have onions and/or green chilies added. Do not drain.
3 cups of vegetable broth (Organic if possible)’
14 1/2 oz can beans–drained and rinsed–pick 2: kidney, pinto or black… organic if available..Sometimes I use the Chili seasoned kidney beans in a can. You can always avoid the cans by preparing your beans from dry if you choose.
1 TBS chili powder
1 tsp minced garlic (let garlic rest 10 minutes after peeling before mincing to release the allicin in the garlic which has many health benefits)
1 tsp cumin
1 tsp oregano
1/2 tsp celery salt
1/4 tsp pepper
3/4 cup whole kasha or whole raw buckwheat (uncooked)
In a large pot with a lid, add all ingredients except Kasha. Bring to light boil for 10 minutes. Add Kasha, stir and cover, reduce to simmer. Simmer for 10 – 15 minutes (or the time indicated on the box of buckwheat for plain preparation if not using the Kasha brand–some brands take 20 minutes) or until the Kasha is tender stirring occasionally. The buckwheat should be very soft, not sticky in your mouth.
Serve hot. My daughter tops hers with shredded organic cheddar–you can use soy cheese if you wish, or organic sour cream.
I have doubled the recipe without problems. This chili freezes well and can be microwaved or heated by stove top. If you like your chili very think, you can add 1 tsp of corn starch to 1/4 cup water and slowly stir into chili during last 5 minutes of simmering.
You can also serve this chili as a dip with tortilla chips.
I always have the ingredients in the house to make this…just in case I need dinner in a hurry!
Yields approx 8 cups.
Serving size 1 cup. Calories: 172.5 , Fat: 1g, Fiber: 8g Protein: 7.5 g