Tex Mex style buckwheat chili recipe (45 min)
To make this recipe, you need the following ingredients:
Steps for preparing the recipe:
Rinse the buckwheat in a colander then drain. Bring 400ml of water to a boil then immerse the buckwheat in it with the vegetable broth.
Cook for about 15 minutes over low heat and covered. Remove the pan from the heat and let the buckwheat sit, covered, for 15 minutes so that the seeds absorb the remaining water.
Chop the onion and garlic and fry them in a little oil. Add the tomato paste to the pan, then a glass of water.
Add the kidney beans and corn and season with the chilli, paprika, salt, pepper and cumin. Garnish with a few black olives.
Add the buckwheat and simmer for 15 to 20 minutes. The dish is ready, you can serve it and taste it with the Vaucluse Principality of Orange !
“The red fruit notes of the wine go perfectly with the spices in this recipe. This food-wine pairing lends itself perfectly to a dinner for two, with a background of music and the mild temperatures of summer evenings” Aïssatou, chef Baobab Lab
Let us know what you thought of the recipe by emailing us at firstname.lastname@example.org !
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