Name: Vegan Smoky Black Bean & Buckwheat Chili
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 Tbsp. avocado oil; 1 medium red onion (minced); 3 cloves garlic (minced); 2 Tbsp. chili powder; 1/2 Tbsp. cumin; 1 tsp. smoked paprika; 1 Tbsp. oregano; Pinch cayenne pepper; 4 oz. canned diced green chili peppers (drained); 28 oz. canned fire roasted tomatoes (diced or crushed); 2 cups vegetable broth (or water); 30 oz. canned black beans (drained and rinsed); 1/2 cup Buckwheat groats; Sriracha; Dairy-free cheese; Scallion; Lime wedge; Cilantro; Tortilla chips

An easy, crowd-pleasing recipe, this flavor-loaded vegan chili comes together quickly and checks all the boxes for a warming weeknight entrée or group gathering. Mix up canned organic fire-roasted tomatoes, black beans and green chilis with buckwheat groats, an ancient grain that makes this chili slightly thicker and doubly delicious. Serve with plenty of toppings such as lime wedges, chopped cilantro, vegan cheese, sriracha hot sauce and tortilla chips so diners can customize to their hearts desire.

0 from 0 votes

Vegan Smoky Black Bean & Buckwheat Chili

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6

Calories 296 kcal

Author Cathy Vogt

Ingredients

2 Tbsp. avocado oil
1 medium red onion minced
3 cloves garlic minced
2 Tbsp. chili powder
1/2 Tbsp. cumin
1 tsp. smoked paprika
1 Tbsp. oregano
Pinch cayenne pepper
4 oz. canned diced green chili peppers drained
28 oz. canned fire roasted tomatoes diced or crushed
2 cups vegetable broth or water
30 oz. canned black beans drained and rinsed
1/2 cup Buckwheat groats

Optional toppings

Sriracha
Dairy-free cheese
Scallion
Lime wedge
Cilantro
Tortilla chips

Instructions

Heat medium soup pot over medium heat, add oil, onions and garlic and sauté 5 minutes until slightly softened.
Add spices, herbs and drained chili peppers and stir to combine.
Add tomatoes, vegetable stock and drained beans, stir, bring to boil, cover and turn heat to simmer. Cook 10-12 minutes.
Add buckwheat groats and stir. Bring back to boil and reduce heat, cooking 12-15 minutes until chili thickens. (Note: Do not overcook or buckwheat will get mushy.)
Taste and adjust seasonings as desired.