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Recipe submitted by keda, 12/05/08

Buckwheat Chili

Ingredients (use vegan versions):

    1/2 cup buckwheat groats
    7 oz can white kidney beans
    14 oz crushed tomato
    1/2 cup white wine
    2 cup vegetable broth
    1 small bell pepper, diced
    1 onion, chopped
    2 garlic cloves, minced
    1 tablespoon olive oil
    1 teaspoon minced chili
    1 teaspoon cumin
    1 bay leaf
    1 teaspoon salt

Directions:

In a large soup pot heat oil and sauté onions. Add garlic, bell pepper and tomatoes. Cook 5 minutes.

Now add rinsed and drained buckwheat, broth, wine, beans, bay leaf, chili, cumin.

Cook covered on low for 30 minutes.  Serve hot with grated soy cheese or sour cream.

Makes: 6 servings

Preparation time: 50 minutes