Chili Con Kasha
The texture seems more like chili con carne than most vegetarian chilies. we love this and have it often.
Steps
In a large soup pot , heat olive oil over medium-high heat.
Add onions and cook , stirring occasionally , until soft , about 3 minutes.
Add garlic , bell pepper , and tomatoes.
Cover and cook 5 minutes.
Add kasha , wine , and broth.
Stir to blend.
Cook , covered , 5 minutes.
Add kidney beans , chili powder , cumin , cilantro , and bay leaf.
Cover and cook over medium-low heat for 40 minutes.
Add mushrooms.
Add salt to taste.
Simmer for 5 minutes.
Discard bay leaf and cilantro.
Serve hot.
If desired , serve with sour cream , chopped scallions , and grated cheese on the side.
Ingredients
olive oil, onion, garlic clove, green bell pepper, crushed tomatoes, buckwheat groats, dry red wine, vegetable broth, kidney beans, chili powder, ground cumin, cilantro, bay leaf, sliced mushrooms, salt, sour cream, scallions, cheddar cheese