Vegetarian Buckwheat and Black Bean Chili
You won't be missing the meat, with this spicy vegetarian chili is loaded with vegetables, buckwheat and plenty of spice.
Ingredients
- 2 vegetable bouillon cubes or use stock
- 8 to 10 cups or 1 000 grams of water or stock
- 3 Tbsp. vegetable oil
- 1 medium-size onion finely chopped
- 2 large garlic cloves minced
- 1 red or yellow bell pepper finely chopped
- 2 medium carrots shredded
- 1 large medium-hot chili pepper finely chopped
- ½ Thai chili finely chopped
- ½ large hot yellow chili finely chopped
- 1 15 oz. or 400 gram can of whole tomatoes and juices hand mashed
- ½ tsp. ground coriander
- 1 tsp. ground cumin
- ½ tsp. paprika
- ½ tsp. hot chili powder
- Salt and pepper to taste
- 1 ½ cups or 200 grams uncooked buckwheat
- 4 cups or 800 grams of cooked black beans
Instructions
- If using bouillon cubes, drop cubes into the water to dissolve and set aside until needed.
- Add oil to a large pot. Over medium heat, saute the onions until soft, before adding the garlic, carrots, peppers and chilies.
- Mix in coriander, cumin, paprika and chili powder. Cook until fragrant, then toss in the tomatoes and buckwheat. Stir well.
- Pour in stock or water with bouillon cubes to the pot. Season with salt and pepper to taste.
- Bring to a boil, reduce to a simmer and cook for about 25 to 35 minutes. Cooking time depends on how soft you like your buckwheat. I prefer it just over al dente in this recipe because it closely matches the texture of meat at that point.
- Add in the black beans, cook for a few more minutes. Do not overcook or you will have mushy beans and buckwheat. Not a great combination.
- Check seasoning again and then serve hot with your choice of toppings.
- Like most chilies, this one is better the next day as the flavor melds.
