Chili Con Kasha
Warm up your weeknights with a hearty and wholesome twist on a classic comfort food—Chili Con Kasha! This vibrant vegan chili combines protein-packed black and kidney beans with nutrient-rich buckwheat groats (kasha), adding a satisfying texture and nutty flavor to every bite. Aromatic spices like cumin, smoked paprika, chili powder, and a hint of cinnamon create a smoky, subtly spiced base, while vibrant bell peppers, tomatoes, and fresh cilantro bring bursts of color and freshness. Simmered to perfection in just under an hour, this one-pot meal is a nourishing option for busy days, offering a bold, plant-based dish that’s both filling and flavorful. Serve it with lime wedges for a zesty finish, and enjoy a gluten-free, fiber-filled dinner that’s guaranteed to warm your soul. Perfect for meal prep or feeding a crowd!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon ground cinnamon
- 28 ounces diced tomatoes, with juice
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 2 cups vegetable broth
- 1 cup buckwheat groats (kasha), uncooked
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 4 wedges lime wedges, for serving (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic, red bell pepper, and green bell pepper. Cook for another 5 minutes, stirring occasionally, until the peppers begin to soften.
Sprinkle in the cumin, smoked paprika, chili powder, and ground cinnamon. Stir well to coat the vegetables in the spices and cook for 1-2 minutes until fragrant.
Pour in the diced tomatoes with their juice, vegetable broth, black beans, and kidney beans. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld.
Rinse the buckwheat groats under cold water and drain them well. Add the buckwheat to the pot and stir to combine.
Simmer the chili over low heat for an additional 20-25 minutes, stirring occasionally, until the buckwheat is tender and the chili has thickened.
Season the chili with salt and black pepper to taste.
Serve hot, garnished with chopped cilantro and lime wedges, if desired.
Nutrition Facts
Calories |
2168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3684 mg | 160% | |
| Total Carbohydrate | 373.5 g | 136% | |
| Dietary Fiber | 91.6 g | 327% | |
| Total Sugars | 42.5 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 596 mg | 46% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 6435 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
