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In your slow cooker or Instant Pot, press the sauté button and set the time for 5 minutes. Sauté the onion, bell pepper, and sweet potatoes for 5 minutes, stirring occasionally. If your slow cooker doesn’t have a sauté option, then simply add all of the ingredients to the pot and set it to cook per the instructions in step 3.
Add the garlic and jalapeño and sauté for an additional minute.
Stir in the spices and tomato paste until they’re combined with the vegetables.
Add the diced tomatoes, buckwheat, black beans, corn, and vegetable broth.
Set your slow cooker or Instant Pot to high for 3 hours or low for 6 hours.
Once the buckwheat chili is finished cooking, divide between serving bowls and garnish with chopped cilantro and red onion, and serve each with a lime wedge, if desired.