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Sauté the aromatics. Heat the oil in a deep pot over medium heat. Once hot, add the onion and garlic. Sauté for 3-5 minutes, stirring regularly until the onions are soft and start to caramelize.
Add the vegetables. Next, add the chopped celery, carrot, and red bell pepper. Cook for another 5 minutes.
Add the other ingredients. Next, add the buckwheat groats, water, diced tomatoes, cumin, chile powder, smoked paprika, oregano, salt, and maple syrup. Note: Do not add the cooked beans yet, as they would mash during cooking.
Let simmer. Bring to a boil and let simmer uncovered for about 20 minutes. Stir regularly to ensure the buckwheat groats are not sticking to the bottom. After 20 minutes, taste it. The buckwheat groats should be cooked, soft but not mushy.
Add the beans and nutritional yeast. Finally, stir in the red kidney beans and nutritional yeast. Cook for another 3-5 minutes.
Garnish and serve. Transfer to serving bowls, add a squeeze of lime, a few slices of avocado, and a spoonful of coconut cream. You can also garnish it with chopped cilantro for freshness!