1. To a small bowl, add the chili powder, cumin, smoked paprika, salt, pepper, and cayenne (if using). Whisk well and set aside.

2. Add 1/4 cup water to a large pot over medium heat and bring to a simmer. Add the onions and cook for 5 minutes.

3. Add the garlic and cook for another couple of minutes, stirring often to avoid burning.

4. Add the pre-mixed spices to the pot and stir for about 30 seconds to lightly toast the spices and absorb any residual moisture.

5. Add 2 1/2 cups water, tomato sauce, maple syrup (if using), liquid smoke, and beans. Stir well.

6. Turn the heat to high and bring to a boil. The mixture will be watery at this stage—this is normal.

7. Once boiling, cover and reduce the heat to medium-low. Cook for 10 minutes to soften the beans.

8. Stir in the buckwheat or quinoa and bring the mixture back to a boil.

9. Cover again, reduce heat to low, and cook for 20 minutes, stirring occasionally, until the chili thickens and the grains are tender.

10. Taste and adjust seasoning if needed. Add cayenne if more heat is desired.

11. Serve hot with desired toppings like poblano peppers, Lemon Cream Sauce, cilantro, or red onion.