Kasha Chili

A new take on an old classic.

ingredients
  • 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 Wolff's Whole Kasha (uncooked)
directions
  1. 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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