Healthy Dinner recipe ✨ 🌱 Vegetarian Buckwheat Chili with Beans, Feta & Fresh Sides For the buckwheat chili: * 1 cup buckwheat (uncooked) * 1 red bell pepper, chopped * 1 small onion, diced * 1 cup canned corn (drained) * 1 cup canned beans (kidney or black beans), rinsed * 1–2 tomatoes, chopped (or 1 cup canned tomatoes) * 1–2 tbsp tomato paste * 2 tbsp olive oil * 1 tsp paprika powder * ½ tsp cumin (optional but recommended) * Salt & pepper to taste * 100 g feta cheese, crumbled * Optional: garlic, chili flakes for heat For the sides: * 2–3 cooked beets (sliced) * 2 carrots, grated * 1 tbsp olive oil * 1 tsp lemon juice or vinegar * Salt to taste 👩🍳 Instructions 1. Cook the buckwheat * Rinse the buckwheat under water. * Cook it in 2 cups of water with a pinch of salt for about 10–15 minutes until soft. * Set aside. 2. Make the chili-style mix * Heat olive oil in a pan. * Sauté the onion (and garlic if using) until soft. * Add chopped bell pepper and cook for 3–5 minutes. * Stir in tomatoes, tomato paste, paprika, cumin, salt, and pepper. * Add beans and corn, mix well. * Let it simmer for about 10 minutes. 3. Combine * Add the cooked buckwheat to the pan. * Mix everything together and let it cook for another 2–3 minutes. * Taste and adjust seasoning. 4. Prepare the sides * Carrot salad: mix grated carrots with olive oil, lemon juice, and a pinch of salt. * Beetroot: slice and lightly season with salt (optional: a little vinegar). 5. Serve * Plate the buckwheat chili. * Sprinkle feta cheese on top. * Serve with beetroot and carrot salad on the side. ✨ Tips * Add chili flakes if you want it spicier (more “chili con carne” vibe). * You can swap feta for a vegan alternative. * A squeeze of lemon on top makes it extra fresh. #healthydinner #healthycooking #healthyrecipes #buckwheat #cleaneating
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