A quick, nutritious solution to dinner-time dilemmas. This vegetarian chili is gluten-free and will fill even the biggest appetites on a cold winter night!
1 tbs olive oil
1 large white onion, diced
1 green bell pepper, diced
4 cloves of garlic, finely chopped
1 jalapeño pepper, finely chopped
1 tsp salt
1 tsp ground black pepper
1 tsp chili powder
1 tsp cumin
1 (15 oz) can of corn kernels
1 (15 oz) can dark kidney beans
1 (15 oz) can light kidney beans
2 (15 oz) cans of vegetable broth
1 cup millet
1 (6 oz) can tomato paste
1 (15 oz) can diced tomatoes
Warm olive oil in large saucepan. Sauté onions, peppers, garlic, salt, and pepper for 4-5 minutes until the onions become translucent. Add in corn, beans, broth, spices, and bring to a low boil. Add millet and stir. Cover, reduce heat to medium low and simmer for 30 minutes. Remove lid, add diced tomatoes and tomato paste, and stir. Chili is ready to serve, but additional simmering will improve flavor. Serve with shredded cheddar or sour cream on top.
Add shredded cheddar cheese and sour cream as garnish.
Yields 12 servings
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