Clean Eating Recipes, GMO-FREE DIET

Three-Bean Millet Chili

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I love everything Fall, especially soups and chili! It’s so much fun to experiment with different chili recipes–there are 100’s out there just waiting to be sampled. I had some leftover millet from when I did the Ultimate Reset. So I decided to use it up!

First of all, let me say that I didn’t know what a “millet” was, tasted like or looked like before the UR! But what I found is that it is a great substitute for rice, or good all on it’s own.  It’s very versatile too, not just for lunch/dinner, you can eat it kind of like oatmeal for breakfast. It’s high in protein, fiber, Copper and B-vitamins!

 

I am giving full credit to https://govegga.com for this awesome recipe!!

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Three-Bean Millet Chili
Serves eight

  • 1 tablespoon olive oil
  • 3 large cloves garlic, minced
  • 1 red or yellow onion, diced (reserve about 1/4 cup for serving)
  • 1 poblano pepper, de-seeded and diced
  • 1 green bell pepper, diced (reserve about 1/4 cup for serving)
  • 1 teaspoon chili powder (or more, depending on your tastes)
  • 1 teaspoon salt
  • 3/4 teaspoon Mexican oregano (but you can probably use regular oregano just fine)
  • 1/4 teaspoon red pepper flakes
  • Dash allspice
  • 1/2 cup roasted red peppers, chopped
  • 6 oz tomato paste
  • 3 15-oz cans diced tomatoes (fire-roasted if you have ’em!)
  • 15 oz water
  • 2 tablespoons strong brewed coffee (optional but recommended)
  • 1 tablespoon dark brown sugar or coconut sugar
  • 3/4 cup dried millet
  • 15 oz dark red kidney beans
  • 15 oz pinto beans
  • 15 oz black beans
  • Salt and pepper to taste
  • Scallions for serving (optional)

Heat the olive oil in a large stockpot over medium-low. Add the onion and garlic and sauté for about 5 minutes, then add the two diced peppers. Cook for another 5 minutes, then add the spices. Stir to coat the vegetables, then mix in the roasted red peppers and the tomato paste. Add the diced tomatoes, water, coffee (if using), sugar, and millet and turn up to medium heat. Bring to a low boil and cook for about 20 minutes or until the millet is soft. Add the beans and simmer for another 15 minutes with the cover off to help any excess liquid evaporate. Like most chilis, this one benefits from as much simmering time as you can give it!

When you’re ready to serve, top each bowl with a sprinkle of diced onions, green peppers, and sliced scallions.

MY ALTERATIONS: I used garbanzo beans, navy beans and kidney beans, omitted the sugar and used a jalapeno pepper in place of the poblano. 

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