15ounces Eden Organic Kidney Beans, drained and rinsed
1cupcorn kernels(fresh or frozen)
4cupsgluten 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.