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The Birkett Mills

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Entrées: Kasha Chili

A new take on a classic.
Serves: 8 people
1 (28 oz.)can stewed tomatoes
3 cups vegetable broth
1 (14
1/2 oz.) can pinto beans
1 tbsp. chili powder
1 tsp. paprika
1 tsp. crushed or minced garlic
1 tsp. cumin
1/2 tsp. ground oregano
1/2 tsp. celery salt
1/4 tsp. pepper
3/4 cup of 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.