Vegetarian chili is what people expect when they think of eating beans.

This makes about 8 servings.

Just cook enough kasha fresh each time you eat it, 1/2 cup per person.

Soak overnight, then cook, salted:
1 1/2 cups kidney beans
1 1/2 cups pinto beans
1/2 cup chick peas
Stir-fry in olive oil in soup pot till tender-crisp:
4 onions
6 stalks celery, sliced
or alternative (I have a whole page on this)
2 large carrots, diced

Drain beans, and add to veggies
with 4 (four) 28 oz. cans diced tomatoes

1/2 cup chopped walnuts
1/2 cup pine nuts
1/3 cup chili powder
1/4 cup cumin
1 tbsp coriander
1 tsp black pepper
1 tbsp salt
1/2 tsp cayenne pepper

Simmer 1/2 hour or more.
In small pot boil:
2 cups water
1 cup rinsed buckwheat kasha
simmer 15 minutes

Serve on top of chili.


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