Clay's Kitchen : Chili Recipes

Chili Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Kasha Chili

Recipe from: Free Swami

Here is an interesting chili recipe that I found recently on the Internet (Birkett Mills). It uses roasted buckwheat (kasha) which is good for celiacs and others who have wheat digestion problems.

1 28 ounce can stewed tomatoes
3 cups vegetable broth
1 14 ½ ounce can pinto beans
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon crushed or minced garlic
1 teaspoon cumin
½ teaspoon ground oregano
½ teaspoon celery salt
¼ teaspoon pepper
¾ cup whole kasha, uncooked

In large skillet: add tomatoes, broth and spices. Bring to a light boil for 10 minutes. Add kasha and pinto beans, cover and reduce to a simmer. Simmer for 10 to 15 minutes or until kasha is tender. Serve hot.


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