Hearty Meatless Chili

This chili is hearty, ‘meaty,’ healthy, pro- tein rich, sugar-free, oil-free & low-fat!

It has chewy buckwheat, beans & chick- peas for the ultimate texture.




Photo Credit: TheVegan8.com


  1. To a small bowl, add the chili powder, cumin, smoked paprika, salt and pepper and cayenne (if using) and whisk well. Set aside.

  2. Add 1⁄4 cup water to a large pot over medium heat and bring to a simmer. Add the onions and cook for 5 minutes. Add the garlic and cook another couple of minutes, stirring often to make sure the garlic doesn’t burn.

  3. Add the pre-mixed spices and stir for about 30 seconds to lightly toast the spices and absorb any residual moisture.

  4. Add 21⁄2 cups water, tomato sauce, syrup (if using) and beans and stir well. Turn the heat to high and bring to a boil. The chili will be very watery at this stage, but don’t worry, it will be thickened nicely after 30 minutes of cooking. Once boiling, cover and lower the heat to medium-low and cook for 10 minutes to soften the beans.

  5. This is where the magical thickening happens. Stir in the buckwheat and bring back to a boil. Once boiling, cover and reduce the heat to low and cook for about 20 minutes, stirring occasionally until the chili thickens and the buckwheat is tender. It should be thickened like in the photos, but still with some liquid.

  6. OPTIONAL LEMON PEPPER “CREAM” SAUCE… Soak 1⁄2 heaping cup (80 g) raw, organic, unsalted cashews overnight in a bowl of water to soften them. Drain and rinse and add them to a blender or food processor (a food processor will work better than a standard blender if you don’t have a Vitamix.) Add 2 Tbsp. (30g) fresh organic lemon or lime juice, 6-8 Tbsp. water, 1⁄2 tsp. onion powder, 1⁄4 tsp. fresh ground pepper, and 1⁄4 tsp. fine sea salt, and blend

    until completely smooth. You will need to scrape the sides a couple of times during blending. Taste and adjust spices if necessary. This sauce also makes a great salad dressing! The sauce will thicken the longer it sits and especially after being stored in the fridge. Just thin out with a tiny amount of water if desired.


  • It is especially important for herbs and spices lto be organic or biodynamic for better results and taste. Commercial herbs and spices are commonly contaminated and often stale, losing their nutritional value. Kitchen gardens and quality certified local sources are always preferred. Buy organic ingredients collectively, divide among friends for better value and fresher, more nutritious and delicious food. Think globally; act locally as Rene Dubos, a scientific father of planetary sustainability suggested.

  • Freshly grind black pepper and nutmeg to improve taste and digestibility. (Must be fresh ground to be beneficial.)

Modified from BRANDI DOMING: THE VEGAN 8 (JULY 2019)