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 p.m., and we have 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 grains: buckwheat groats. Let me tell you; it exceeded my expectations. Buckwheat makes this chili thick, slightly chunky, and 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.
After about 20 minutes, the buckwheat should be cooked. It should be soft but not mushy. At this time, you can stir in the cooked red kidney beans and some nutritional for a subtle cheesy flavor. Transfer to serving bowls, drizzle with lime juice, a few slices of avocado, and a spoonful of coconut cream!
What I love about this chili is that it reheats very well, makes a big batch, and your dinner is ready for the next 3 to 4 days.
This buckwheat chili is a comforting food par excellence. It’s spicy, hearty and becomes your best friend on cold winter nights. Now take your favorite bowl, fill it generously with this buckwheat chili, add your toppings, and you’re ready to go!
Let me know in the comments if you try this recipe!
- 1 tbsp olive oil
- 1 onion diced
- 2 cloves of garlic minced
- 1/2 cup chopped celery about 1 stick
- 1/2 cup chopped carrot from 1 carrot
- 1/2 cup chopped red bell pepper from 1 red pepper
- 1 cup buckwheat groats
- 2 cups water
- 1 16-ounce can diced tomatoes or 1 and 1/2 cup puréed tomatoes
- 2 tsp ground cumin
- 1 and 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp salt
- 1 tbsp maple syrup
- 1 15-ounce can cooked red beans drained and rinsed
- 1 tbsp nutritional yeast
- toppings: sliced avocado, fresh parsley, coconut cream, tortilla chips
- Heat the oil in a large saucepan over medium heat. Once hot, add the onion and garlic. Cook for 3-5 minutes, stirring regularly until onions are soft and start to caramelize.
- Add the chopped celery, carrot, and red bell pepper. Cook for another 5 minutes.
- Next, add the buckwheat groats, water, diced tomatoes, cumin, chili powder, smoked paprika, oregano, salt, and maple syrup. Bring to a boil and let simmer for about 20 minutes. Check regularly to make sure there is still enough water. After 20 minutes, taste it, the buckwheat groats should be cooked, soft but not mushy.
- Finally, stir in the red kidney beans and nutritional yeast. Cook for another 3-5 minutes. Taste and adjust seasonings if needed, adding more chili powder for a spicier chili, or more maple syrup for a sweeter one.
- Serve hot topped with avocado slices, coconut cream, and a drizzle of lime juice.
- This buckwheat chili will keep for up to 5 days in the refrigerator or up to 2 months in the freezer.
- For a more soupy chili, increase the water to 2 and 1/2 cups.
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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