• 4 Small Red Onions - Finely Chopped
  • 3 Peppers ( Assorted Colours) - Finely Chopped
  • 300g (roughly) Plum Tomatoes - Whole
  • 300g ( roughly) Mushrooms - Halved
  • 3x 400g tins of beans ( I used Aduki, Cannellini and Kidney Beans)
  • 400g tin of Green Lentils
  • 3 Red Chillis - Finely Chopped
  • 200g Buckwheat
  • 500ml Vegetable Stock
  • 2x 400g tins of chopped tomatoes
  • 3 cloves of garlic - Finely Chopped
  • 2tbsp tomato puree
  • 2tbsp honey
  • large handful of thyme sprigs
  • salt and pepper to taste
  • 2tbsp of flaxseed (optional extra)


  • 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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating