Buckwheat and Kidney Bean Vegan Chili
As the weather gets colder and colder, I catch myself making more and more chili. This Buckwheat and Kidney Bean Vegan Chili is a comforting and hearty meal that is full of protein.
What makes this recipe so delicious is Eden Foods Buckwheat, Eden Organic Crushed Tomatoes, and Eden Organic Kidney Beans. Kidney beans are a great addition to your diet with them being rich in protein, fiber, and vitamins. Buckwheat is also high in fiber and is great for heart and digestive health. Simple swaps for food can boost your health just in time for the new year!
If you are still looking for the perfect gift to give this holiday season this Whole Grain Tote by Eden Foods is a great choice. This gift is perfect for anyone that is new to the gluten-free community or if they are just looking for some new grains to try. Eden Foods makes delicious grains that are always gluten-free and delicious. Give the gift of health this year with Eden Foods.
Get more chili recipes here.
Buckwheat and Kidney Bean Vegan Chili
Ingredients
- 1 cup Eden Foods Buckwheat , rinsed and drained
- 2 tablespoons olive oil
- 1 large onion , finely chopped
- 3 cloves garlic , minced
- 1 bell pepper , diced (any color you prefer)
- 1 carrot , diced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- 25 ounces Eden Organic Crushed Tomatoes
- 15 ounces Eden Organic Kidney Beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 4 cups gluten free vegetable broth
- Kosher or fine sea salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Prepare Buckwheat:
- Rinse the buckwheat under cold water. In a medium saucepan, combine 1 cup of buckwheat with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the buckwheat is tender. Fluff with a fork and set aside.
- In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add minced garlic, bell pepper, and carrot. Cook for about 5 minutes until the vegetables begin to soften.
- Stir in chili powder, cumin, smoked paprika, and oregano. Cook for an additional 2 minutes to toast the spices.
- Add the crushed tomatoes, kidney beans, corn, and vegetable broth to the pot. Bring the mixture to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld.
- Fold in the cooked buckwheat and season with salt and pepper to taste. Simmer for an additional 10-15 minutes, ensuring all ingredients are heated through and the chili thickens slightly.
- Ladle the chili into bowls. Garnish with fresh cilantro and serve with lime wedges on the side.
Nutrition
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
