Kasha Chili

1 (28 oz.)can stewed tomatoes

3 cups vegetable broth

1 (14-1/2 oz.) can pinto beans

1 tbsp. chili powder

1 tsp. paprika

1 tsp. crushed or minced garlic

1 tsp. cumin

1/2 tsp. ground oregano

1/2 tsp. celery salt

1/4 tsp. pepper

3/4 cup Wolff's Whole Kasha (uncooked)

In large skillet: add tomatoes, broth and spices.

Bring to a light boil for 10 minutes. Add kasha

and pinto beans, cover and reduce to a simmer.

Simmer for 10 to 15 minutes or until kasha is tender. Serve hot.