Let’s bring back the comforting bowls!
There is nothing cozier than a warm, spicy chili to fight those dark and cold winter days. I mean, it’s already dark at 4 pm, and we are having 32°F on most days. No doubt I’m craving hearty and satisfying meals! I wanted to make a chili with more grains than beans this time, so I made it with one of my favorite grain: buckwheat groats. Let me tell you it exceeded my expectations, buckwheat makes this chili thick, slightly chunky and just delicious.
It is definitely becoming a regular here this winter, and I have no doubt it will become one for you too. It’s that kind of recipe that is too delicious considering how easy it is. Sometimes the easy way is the best way, this is the perfect example.
This 1-pot chili starts with the onions and garlic that are fried until golden brown.
Then you add the diced vegetables: celery, carrots, and red bell peppers. Sautée for a few minutes, and add the buckwheat groats, spices, water, and diced tomatoes, or tomato purée, depending on what you have on hand. I tried both and each came out delicious, diced tomatoes will give you a more chunky texture, while tomato purée will give more tomato flavor to the chili….