Chili Con Kasha - cooking recipe

Ingredients

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)

Preparation

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.
Add mushrooms. Add salt to taste. Simmer for 5 minutes. Discard bay leaf and cilantro.
Serve hot. If desired, serve with sour cream, chopped scallions, and grated cheese on the side.