Chili Con Kasha

• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 1 garlic clove, minced
• 1/4 medium green bell pepper, finely diced
• 1 (14 ounce) can crushed tomatoes
• 1/4 cup roasted whole buckwheat groats, rinsed and drained (kasha)
• 1/2 cup dry red wine
• 1 (14 1/2 ounce) can vegetable broth
• 0.5 (15 ounce) can kidney beans
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1/4 bunch cilantro, rinsed and tied with string
• 1 bay leaf
• 1/2 cup sliced mushrooms
• 1 teaspoon salt (optional)
• 1/2 cup sour cream (optional)
• 2 scallions, finely chopped (optional)
• 1/2 cup shredded cheddar cheese (optional)

1. In a large soup pot, heat olive oil over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Add garlic, bell pepper, and tomatoes. Cover and cook 5 minutes. Add kasha, wine, and broth. Stir to blend. Cook, covered, 5 minutes. Add kidney beans, chili powder, cumin, cilantro, and bay leaf. Cover and cook over medium-low heat for 40 minutes.
2. Add mushrooms. Add salt to taste. Simmer for 5 minutes. Discard bay leaf and cilantro.
3. Serve hot. If desired, serve with sour cream, chopped scallions, and grated cheese on the side.

olive oil, onion, garlic, green bell pepper, tomatoes, whole buckwheat groats, dry red wine, vegetable broth, kidney beans, chili powder, ground cumin, cilantro, bay leaf, mushrooms, salt, sour cream, scallions, cheddar cheese

Taken from www.food.com/recipe/chili-con-kasha-140512 (may not work)