Chili Con Kasha

Warm up your weeknights with a hearty and wholesome twist on a classic comfort food—Chili Con Kasha! This vibrant vegan chili combines protein-packed black and kidney beans with nutrient-rich buckwheat groats (kasha), adding a satisfying texture and nutty flavor to every bite. Aromatic spices like cumin, smoked paprika, chili powder, and a hint of cinnamon create a smoky, subtly spiced base, while vibrant bell peppers, tomatoes, and fresh cilantro bring bursts of color and freshness. Simmered to perfection in just under an hour, this one-pot meal is a nourishing option for busy days, offering a bold, plant-based dish that’s both filling and flavorful. Serve it with lime wedges for a zesty finish, and enjoy a gluten-free, fiber-filled dinner that’s guaranteed to warm your soul. Perfect for meal prep or feeding a crowd!

Nutriscore Rating: 87/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 tablespoon chili powder
• 1 teaspoon ground cinnamon
• 28 ounces diced tomatoes, with juice
• 15 ounces black beans, drained and rinsed
• 15 ounces kidney beans, drained and rinsed
• 2 cups vegetable broth
• 1 cup buckwheat groats (kasha), uncooked
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional)
• 4 wedges lime wedges, for serving (optional)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.

Step 3

Add the minced garlic, red bell pepper, and green bell pepper. Cook for another 5 minutes, stirring occasionally, until the peppers begin to soften.

Step 4

Sprinkle in the cumin, smoked paprika, chili powder, and ground cinnamon. Stir well to coat the vegetables in the spices and cook for 1-2 minutes until fragrant.

Step 5

Pour in the diced tomatoes with their juice, vegetable broth, black beans, and kidney beans. Stir to combine.

Step 6

Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld.

Step 7

Rinse the buckwheat groats under cold water and drain them well. Add the buckwheat to the pot and stir to combine.

Step 8

Simmer the chili over low heat for an additional 20-25 minutes, stirring occasionally, until the buckwheat is tender and the chili has thickened.

Step 9

Season the chili with salt and black pepper to taste.

Step 10

Serve hot, garnished with chopped cilantro and lime wedges, if desired.

Nutrition Facts

Serving size	(2799.4g)

Amount per serving	% Daily Value*
Calories	2168.2

Total Fat 46.0g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 3684.2mg	0%
Total Carbohydrate 373.5g	0%
Dietary Fiber 91.6g	0%
Total Sugars 42.5g
Protein 94.3g	0%

Vitamin D 0IU	0%
Calcium 596.0mg	0%
Iron 30.2mg	0%
Potassium 6434.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.1%

Protein: 16.5%

Carbs: 65.4%