- STEP 1
Start by heating 2tbsp of olive oil in a large saucepan. Chop the onions and fry for about 5 minutes till they start becoming soft. Then add the chopped peppers and gently fry for about 10 minutes until softened.
- STEP 2
Add the plum tomatoes whole along with the mushrooms, chills ( I also used the seeds and I like my chilli really spicy!) and garlic. Cook until some of the tomatoes start bursting.
- STEP 3
Add the chopped tomatoes, drained beans, lentils, tomato puree and honey and cook on medium heat for another 10 minutes. Then add the stock, thyme sprigs and salt/pepper and simmer for 10 minutes (Stir frequently). (Also taste at this point and add chilli flakes if you wish for a spicier chili)
- STEP 4
Now add the buckwheat and flaxseed and keep on a gentle simmer whilst sitirng frequently until the chilli reduces and thickens.
For a better flavour, I keep on a gentle heat for about an hour, mixing and tasting frequently to my tasting.
- STEP 5
When ready to serve, reheat and enjoy! This chilli is very thick and bulky and goes great with rice. But also goes lovely alongside broccoli and spinach.
