Kasha Root Chili

Warm up on these cold winter nights with some tasty and flavorful Kasha Root Chili! Kasha generally refers to buckwheat groats. When mixed with hearty chili beans, this dish is healthy and delicious!


  • 2 (14.5 oz) can diced or stewed tomatoes or 3 cups of diced fresh tomatoes, undrained
  • 4 cups vegetable broth
  • 1 medium turnip, peeled and diced in 1/4 inch cubes
  • 1 large rutabaga, peeled and diced in 1/4 inch cubes
  • 2.5 cups (about 2 cans) cooked pinto beans, kidney, or mixed chili beans (I used pinto)
  • 1 heaping tablespoon chili powder
  • 1 Tablespoon minced or thinly sliced (I have a garlic slicer) garlic
  • 1 heaping teaspoon cumin
  • 1 heaping teaspoon paprika
  • 1/2 teaspoon ground oregano
  • 1/4 teaspoon Thyme
  • 1/4 teaspoon pepper
  • 1/8 teaspoon hot pepper flakes (optional)
  • 3/4 cup whole kasha (uncooked)
  • 1 cup whole kernals of corn (frozen works well)


  • In large skillet: add tomatoes, broth or water, and spices.
  • Bring to a boil and add diced rutabaga and turnip.
  • Cook for 10 minutes.
  • Add kasha and beans, then cover and reduce to a simmer.
  • Cook for 10 to 15 minutes or until kasha is tender but not overcooked. Once everything is close to cooked  add the frozen or fresh corn.
  • Makes about 8 servings.

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