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Easy Buckwheat Chili

Easy Buckwheat Chili

4.28 from 11 votes
Author: Thomas Pagot
Comforting 1-pot chili that is perfectly spiced, smoky, and a bit sweet. Easy to make and heartwarming!
Prep Time : 15 minutes
Cook Time : 30 minutes
Total Time : 45 minutes
Servings 4 servings
Calories 329 kcal


  • 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.


Serving: 1 serving | Calories: 329 kcal | Carbohydrates: 62.1 g | Protein: 13.8 g | Fat: 5.4 g | Fiber: 12.5 g | Sugar: 10.5 g
Course : Entree, Main Course
Cuisine : American, Dinner, Mexican
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