Buckwheat and Black Bean Chili

Growing up we had this great tradition of chili and cornbread on Christmas Eve. Here is a yummy recipe I derived for a church chili cookoff. Admittedly it didn't win anything, but those people who appreciate meatless, healthy meal met this recipe with rave reviews. I wish my family loved chili, because I do. They don't. So I make this and eat it for a week. I can't make it too often!.

P.S. Thanks so much to all of you who have shared your vegan recipes with me! I can't wait to try them. Merry Christmas to all!

Buckwheat and Black Bean Chili

from the kitchen of Rebecca

2 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

1 large yellow bell pepper,chopped

1 large red bell pepper,chopped

5 cloves garlic, minced

3 teaspoons chili powder

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

1/2 teaspoon real salt

1/2 teaspoon freshly ground pepper

4 cups black beans

2 cups steamed buckwheat (cook as you would white rice, available at health food stores)

2 14-ounce cans no-salt-added diced tomatoes, undrained

2 cups water or vegetable broth

2 teaspoons real maple syrup (or to taste)

2 teaspoons molasses (or to taste)

2 cups steamed Wheat Berries (cook as you would brown rice)

Garnish with...

Juice of 1 lime

1 avocado, diced

1/2 cup chopped fresh cilantro

Saute the first five ingredients over medium heat. I put black beans, wheat and buckwheat in my pressure cooker and cook together for about 25 minutes. Or you make cook them separately on the stove top or in a rice cooker. Combine all ingredients in a crock pot and cook on high for 5 hours. Reduce to low and continue to simmer until ready to serve.