Chicken Chili with Kasha

From Jeanette's Healthy Living.

For a meatless option, leave out the chicken, increase the kasha to 1 cup, and use 2 cups of vegetable stock. Use your favorite chili powder. I used a mixture of Penzey's medium chili powder and Penzey's Chili 9000 mix, which contains some cocoa powder, ginger, cloves, fennel, nutmeg, star anise and cardamon. 

Printable Recipe


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 jalapeno pepper, minced (remove seeds if you don't want it too spicy)
  • 1/2 pound ground chicken
  • 2 1/2 tablespoons chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon Spanish smoked paprika
  • 1 bay leaf
  • 1 29-ounce can diced tomatoes
  • 1 15-ounce can tomato sauce
  • 2 1/2 cups chicken broth or vegetable broth, divided
  • 1 15-ounce can red kidney beans, rinsed and drained
  • 1/2 cup kasha
  • salt and pepper to taste


  1. In a large pot, heat olive oil over medium heat. Add onion, garlic, bell pepper and jalapeno pepper, and cook until onion is softened, about 2-3 minutes.
  2. Add ground chicken and cook, breaking up pieces, until there is no more pink.
  3. Add chili powder, oregano, coriander, Spanish smoked paprika and bay leaf, and mix well with chicken and vegetables. Cook about 1 minute to meld flavors.
  4. Add tomatoes, tomato sauce and 1 1/2 cups broth. Stir and bring to a boil. Reduce heat to low and cook, covered for 1 hour. 
  5. Add kasha and remaining 1 cup of broth. Stir and bring to a boil. Reduc heat to low and cook, covered, for 15-20 minutes until kasha is tender.

Serves 6-8.