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Buckwheat Chili

What you need: 

1/2 cup buckwheat groats
7 oz can white kidney beans
14 oz crushed tomato
1/2 cup white wine
2 cup vegetable broth
1 small bell pepper, diced
1 onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon minced chili
1 teaspoon cumin
1 bay leaf
1 teaspoon salt

What you do: 

In a large soup pot heat oil and sauté onions. Add garlic, bell pepper and tomatoes. Cook 5 minutes.
Now add rinsed and drained buckwheat, broth, wine, beans, bay leaf, chili, cumin.
Cook covered on low for 30 minutes. Serve hot with grated soy cheese or sour cream.

Preparation Time: 
50 minutes
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

This was really good.  I added a TBS of brown sugar and added an extra teaspoon of chili powder and some Frank's hot sauce. 

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