| 1 can | STEWED TOMATOES |
| 3 cups | VEGETABLE BROTH |
| 1 can | KIDNEY BEANS |
| 1 tbl | CHILI POWDER |
| 1 tsp | PAPRIKA |
| 1 tbl | MINCED GARLIC |
| 2 tbl | DICED ONIONS |
| 1 tsp | CUMIN |
| 1/2 tsp | GROUND OREGANO |
| 1 tsp | SALT |
| 1 tsp | PEPPER |
| 3/4 cup | WHOLE KASHA (UNCOOKED) |
| 1/2 cup | CHEDDAR CHEESE OR 1/2 CUP NONFAT YOGURT |
IN A LARGE SKILLET: SAUTE THE THE GARLIC, ONION AND SPICES FOR A FEW MINUTES ON LOW. THEN ADD TOMATOES, AND BROTH. BRING TO A LIGHT BOIL FOR 10 MINUTES. ADD BUCKWHEAT GROATS (KASHA) AND KIDNEY BEANS, COVER AND REDUCE TO A SIMMER. SIMMER FOR 10-15 MINUTES OR UNTIL KASHA IS TENDER. SERVE HOT WITH MELTED CHEESE OR NONFAT YOGURT ON TOP.
Serve hot. This recipe can be made very spicy or mild. Play with the recipe to make to to get the flavor you like best! Plain tortilla chips go great with the dip. Top with yogurt or cheese to top it off.