Easy Heartwarming Buckwheat Chili

I have been craving hearty and satisfying meals lately, and nothing warms the soul more than a warm and spicy chili.

The thing is, I decided to whip up a chili that features more grains than beans this time around, and guess what? I used one of my favorite ingredients (although it’s actually a plant): buckwheat groats! I have to say, it turned out to be a superstar in this dish and completely exceeded my expectations.

If you are new to buckwheat groats, this recipe is the perfect introduction to them! They give the chili a thick and slightly chunky texture, creating a rustic vibe.

Don’t be mistaken, though – this is far from being your traditional chili. It has nothing authentic to it, but it’s a seriously tasty and super-easy dish. Sometimes, the simplest recipes are the ones that steal the show, and this one is a perfect example. This chili has become a regular here, and I have no doubt it will become one for you, too.

⭐️ Why You Will Love It

Comforting. Loaded with flavor.

This buckwheat chili is comfort food par excellence. It’s loaded with hearty vegetables – sweet carrots, bell peppers, crisp celery, and juicy tomatoes – and generously seasoned with a blend of spices including cumin, ground chili, and smoked paprika.

And it doesn’t stop there! You can take it to the next level by serving it with a plethora of toppings. Think crunchy tortilla chips, avocado slices, or your favorite chopped herbs for a pop of freshness!

Made in one pot.

What I love about this chili is that it requires just one pot, AND it reheats very well! Make a batch, and your dinner is ready for the next 3 to 4 days. You just have to reheat it gently over medium heat for a few minutes, transfer to serving bowls, and garnish with your favorite toppings!

🥫 Ingredient Notes

Buckwheat groats

Buckwheat groats are the main ingredient of this chili. Despite having “wheat” in its name, it’s a gluten-free plant. Once cooked, the groats have a tender and slightly chewy texture, similar to cooked wheat berries but with a nuttier flavor.

Note: Ensure you are using raw hulled buckwheat groat. Whole groats have a darker color and take longer to cook. Toasted buckwheat groats, also known as kasha, will work but will slightly alter the flavor of the chili.

Love buckwheat groats? Check out my mushroom buckwheat risotto or this cashew buckwheat curry!

Diced tomatoes

Diced tomatoes create a thicker texture and make the chili heartier! For optimal flavor, I recommend picking a can of whole peeled tomatoes and dicing them yourself. Then, use both the diced tomatoes and the leftover tomato sauce.

Note: I use diced tomatoes, but tomato purée works too. I have tried both, and got great results both times. Diced tomatoes will give you a chunkier texture, while tomato purée creates a smooth consistency that is a bit more soupy.

Vegetables

Instead of relying on vegetable broth to add flavor to this chili, I sauté a medley of diced vegetables such as onion, garlic, celery, carrots, and red bell pepper. Not only do they add a more natural flavor to the chili, but they also add extra texture.

Tip: Feel free to use the vegetables you have on hand. No carrots? Use a small sweet potato! No celery? Use half of a leek or a handful of parsley stems! Diced mushrooms are also a great addition to add some meatiness.

Spices

To season the chili, you will need a combination of ground cumin, chile powder, smoked paprika, and dried oregano.

Chile powder can be confusing. In the US, you can find chili powder and chile powder. The first one is actually a blend of several spices, while the latter is 100% ground chili. For this recipe, I recommend using chile powder.

Cooked red beans

You can’t have chili without beans! Although I used red kidney beans, you can definitely go with pinto, cannellini, or black beans.

To save time, I use a can of cooked red beans and add them near the end of the cooking process. This keeps them from becoming mushy.

Maple syrup

To balance the saltiness and (subtle) spiciness. Feel free to replace the maple syrup with granulated white sugar or agave syrup.

Nutritional yeast

Finally, nutritional yeast adds a hint of cheesiness and umami.

🥣 How to Make It

1. Sauté the aromatics. Heat the oil in a deep pot over medium heat. Once hot, add the onion and garlic. Sauté for 3-5 minutes, stirring regularly until the onions are soft and start to caramelize.

2. Add the vegetables. Next, add the chopped celery, carrot, and red bell pepper. Cook for another 5 minutes.

3. Add the other ingredients. Next, add the buckwheat groats, water, diced tomatoes, cumin, chile powder, smoked paprika, oregano, salt, and maple syrup. Note: Do not add the cooked beans yet, as they would mash during cooking.

4. Let simmer. Bring to a boil and let simmer uncovered for about 20 minutes. Stir regularly to ensure the buckwheat groats are not sticking to the bottom. After 20 minutes, taste it. The buckwheat groats should be cooked, soft but not mushy.

5. Add the beans and nutritional yeast. Finally, stir in the red kidney beans and nutritional yeast. Cook for another 3-5 minutes.

Taste and adjust seasonings: After cooking, I suggest giving the chili a taste to see if it needs extra salt or seasonings. For a spicier chili, add more chili powder. For a sweeter taste, add more maple syrup.

6. Garnish and serve. Transfer to serving bowls, add a squeeze of lime, a few slices of avocado, and a spoonful of coconut cream. You can also garnish it with chopped cilantro for freshness!

🌿 Variations

Here are some ideas on how you can customize this recipe:

• Make it smokier/spicier: Finely chop a chipotle pepper in adobo sauce and add it along with the diced tomatoes for a smokier aroma.
• Add depth: It’s no secret that traditional chili relies on cocoa powder to add depth and complexity. You can add 1-2 teaspoons of cocoa powder with the spices to add earthiness to your chili.
• Add extra protein: Incorporate crumbled tofu, cooked lentils, or chopped (rehydrated) soy curls to increase the protein content.

🥗 What to Serve It With

I believe toppings are a must here, as they truly elevate this dish, making it much more enjoyable. You can serve your chili with:

• Lime and cilantro: The classic combination of lime juice with chopped cilantro adds freshness and a subtle tang.
• Avocado: One of my favorite toppings! Either slice or dice a ripe avocado and add it on top of the chili.
• Cream: Add a dollop of coconut cream, vegan sour cream, vegan cream cheese, or simply plain yogurt for richness and creaminess.
• Bread or chips: You can also serve it with tortilla chips, corn tortillas, crusty bread, or even naan!

💬 FAQ

This easy buckwheat chili makes a great weeknight dinner. It’s easy to make, lightly spicy, hearty, and will surely become your go-to dish on gloomy days!

🍔 More Dinner Recipes

Vegan Pulled Jackfruit Tacos

Vegan Hamburger Helper

High-Protein Vegan Burgers

Easy Vegan Moussaka

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Note: This recipe was first released in December 2017 and updated with new process shots and detailed instructions in May 2025. You can find the original photos below.