Vegan Smoky Black Bean & Buckwheat Chili
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 6
Calories: 296 kcal
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.
Recipe Notes
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Nutrition Facts
Vegan Smoky Black Bean & Buckwheat Chili
Amount Per Serving
Calories 296
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Sodium 1222mg51%
Potassium 724mg21%
Carbohydrates 49g16%
Fiber 16g64%
Sugar 5g6%
Protein 13g26%
Vitamin A 2649IU53%
Vitamin C 15mg18%
Calcium 175mg18%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.