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How to Make Warming Ayurvedic Black Bean Buckwheat Chili to Spice Up Your Winter.

Updated: Apr 19

Naturally gluten-free, buckwheat is the seed of the rhubarb plant that is surprisingly hearty, earthy, warming, and drying helpful in reducing water retention and excess mucus in the respiratory system.

Ayurvedic Black Bean Buckwheat Chili

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Spice Up Your Winter with this Warming Ayurvedic Black Bean Buckwheat Chili Recipe


1. Warming

2. Earthy

3. Nourishing

4. Building-It's good for overcoming weakness.

5. High in fiber

6. High in minerals including iron (National Institute of Health)

"People who eat a lot of plant-based foods, or only eat plant-based foods, can increase their iron uptake by combining different plant-based foods in specific ways." Click here to learn more.

Buckwheat is not wheat at all, and it is gluten free.

"Despite its name, buckwheat is not a type of wheat. Officially, it’s not even a grain but rather a seed that’s harvested from a flowering plant related to rhubarb... Buckwheat is gluten-free but rich in fiber and several minerals." according to Harvard Medical School.

bowl of uncooked buckwheat


"Legumes" sounds like such a fancy word. Let's clarify that we're talking about beans, folks. Beans, lentils, peas, chickpeas, it's all good… and good for you. Legumes are amazingly nutritious, high in protein and fiber, low in fat, and low in glycemic load." according to Harvard Medical School.

Combine them together into dish of chili, and Ayurvedically, it's a warming, building, earthy dish, strengthens circulation, also dries out excess dampness such as water retention and mucus in the respiratory system. Considered an anti-diabetic food in Ayurveda, it lowers blood sugar in people with diabetes.

"...buckwheat intake attenuates insulin resistance and improves lipid profiles in patients with type 2 diabetes" according to the National Institute of Health.

Bottom line, Ayurvedic Black Bean Buckwheat Chili, is a hearty, warming dish that hits the spot on grey, damp, autumn days.

dry black beans


  • 8 to 10 cups stock (or water, or vegetable bouillon if you’re in a pinch)

  • ¼ cup olive oil

  • 1-2 medium-size purple onion (chop it fine or chunky, as you like it!)

  • 4-8 garlic cloves finely chopped (I’m talking so fine, it’s a meditation to cut it)

  • 1 yellow bell pepper chopped

  • 1 red bell pepper chopped

  • 1 orange bell pepper chopped

  • 4 carrots chopped into circles (Rainbow carrots are colorful and add to the visual appeal especially in autumn with the changing leaves)

  • 1 large medium-hot chili pepper chopped (Tips: Omit for Pitta or Pitta conditions, add more for Kapha, and some for Vata. Tip: put in a modest amount of hot chili. Chop up more and serve as a garnish so each person can tailor the dish to their doshic picture.)

  • Add some roasted corn if you like for a pop of taste and color

  • 15 ounce can of whole tomatoes with juice, mashed up a bit. Or, if it’s tomato harvesting time in your garden, use fresh.

  • 1 1/2 cups uncooked buckwheat

  • 4 cups cooked black beans

Now assemble your Ayurvedic Black Bean Buckwheat Chili Churna:

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 1/2 teaspoon Hungarian paprika. (For a smokier flavor, use Smoked Paprika)

  • 1-2 teaspoon chili powder

  • Salt (Tip: Use Red Alaea Hawaiian salt because it’s packed with minerals)

  • Ground black pepper

red. yellow, green bell peppers


1. Get the stock boiling. Set to the side until it’s needed.

2. Add olive oil to a large pot. On medium heat, add the onions sauteing until translucent and soft, add the carrots, garlic, peppers and chilies.

3. Add the chili churna now: coriander, cumin, paprika and chili powder. Cook until the spices open up and you smell the aroma.

4. Now, add in tomatoes and buckwheat. Stir well.

5. Add stock to the pot. Season with salt and pepper to taste.

6. Bring to a boil, reduce to a simmer for about 30-40 minutes. The longer it’s cooked the softer the buckwheat. If you prefer a denser texture, cook it for 30 minutes or so.

7. Add in the black beans, cook for just a few more minutes.

Ayurvedic Black Bean Buckwheat Chili

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