1/2 cup whole kasha
1 tablespoon olive oil
1-1/2 cups diced onion
1 cup diced sweet green bell pepper
2 tablespoons chili powder
1 tablespoon minced garlic
1 can (15 to 16 ounces) red kidney, black or pinto beans, drained and rinsed
1 cup corn kernels
1 teaspoon salt
8 taco shells

In a large saucepan, over high heat, cook and stir kasha until hot and slightly toasted, about 2 minutes; remove to a bowl. To skillet add oil; heat until hot; stir in onion and pepper; cook and stir over medium-high heat until tender, about 5 minutes. Add chili powder and garlic; cook and stir until fragrant, about 1 minute longer. Add reserved kasha and 2 cups boiling water. Simmer, covered, until kasha is almost tender, about 7 minutes. Stir in beans, corn and salt; cook until kasha is tender, about 3 minutes longer. Spoon into taco shells, dividing evenly. Serve with toppings such as grated cheese, shredded lettuce, diced tomatoes and sour cream, if desired.

Kasha, Bean and Corn Chili: Add 1 can (16 ounces) whole tomatoes in juice, chopped, and an extra 1/2 cup boiling water with the beans and corn.