Gluten Free Vegetarian Chili With Buckwheat
This Hearty Down Home Recipe can be Enjoyed for Lunch or Dinner
Feb 28, 2009
In this recipe, cooked hulled buckwheat groats are used instead of meat or rice. For a change of taste, cooked kasha (roasted buckwheat groats) may be used.
Instructions:
Prepare Chili in 3 quart pot or larger.
Ingredients:
- 1 can (28-30 ozs) diced or stewed tomatoes
- 1 can (6 ozs) tomato paste
- 3 cups hot water
- 2 cans (15 ozs) dark red kidney beans, drained and rinsed
- 1 cup finely diced onions
- 1 cup finely diced green peppers
- 1 1/2 tablespoons minced garlic (add more to taste)
- 1 tablespoon granulated sugar
- 1 1/2 tablespoons of fresh ground chili powder (use more or less to taste)
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 to 6 cups warm cooked buckwheat groats
Preparation:
- Dice peppers and onions, mince the garlic, and set them aside.
- Add 1/2 cup of water to the pot and heat to boiling on medium high.
- Stir in onions, pepper, and minced garlic.
- Sauté until tender, about eight to ten minutes.
- Add sugar, spices and mix them in well.
- Stir in the tomatoes, tomato paste, and 2 1/2 cups hot water.
- Mix thoroughly and add beans. Bring to a boil stirring constantly.
- Just as the chili comes to a boil, turn temperature to low.
- Cover, and simmer for two hours, stirring often.
- Serve chili in a bowl over warm cooked buckwheat groats.
- Makes 6-8 servings.
Cooking notes:
The long time simmering helps to break down the acid in the soup, making it easier on the digestion. Do not allow the soup to boil for any length of time as this may destroy some of the nutritional content of the chili.
If possible always use fresh spices and herbs. If the herbs and spices are not fresh the quantity used may need to be adjusted to get the right taste.
Folks who love chili tend to be picky eaters. Some like it hot, some not. Don't be afraid to play around with this recipe adding more or less chili, or other spices and ingredients, to get just the taste desired. After it is cooled, chili can be frozen and stored to use at another time. For those who like their chili hot, black and red peppers can be added before or during cooking. Serve over buckwheat groats.
Nutrition Notes:
Buckwheat chili is a good source of protein, minerals, and vitamins as well as amino acids. It is also high in fiber content. Buckwheat is very filling may help curb the desire for between meal snacks.
How to Cook Buckwheat and Kasha
Gluten Free Buckwheat and Sorghum Flour Pancakes
Gluten Free Buckwheat Raisin Pudding With Cinnamon
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