Fresh ingredients, hearty kidney beans, and delicious smokey spices combine in this vegan red bean chilli, which will spice up your dinnertime. The surprise addition of millet gives each mouthful more weight and provides a subtly chewy texture. Green or yellow bell peppers can be used in place of poblano peppers, and you can increase the spiciness by adding a little extra jalapeo. With a side of brown rice or whole wheat tortillas, sop up the flavorful stew!
Serving Size: make 10 cups
Prep Time: 25 mins
Cook Time: 50mins
Ingredients:
2 15-oz. cans of red kidney beans, rinsed and drained
3 15-oz. cans diced fire-roasted tomatoes, undrained
2 cups yellow onions chopped
2 cups red bell peppers chopped
4 cups vegetable broth
1 cup poblano chile peppers choped
1/2 cup millet
2 tbsp chopped and seeded fresh jalapeño
3 cloves garlic
1 tbsp onion powder
1 tsp ground cumin
1 tsp dried oregano, crushed
1/2 tsp chipotle chile powder
2 tbsp paprika
2 tbsp lemon juice
Sea salt, to taste
Corn tortillas or steamed rice, for serving
Direction:
1- In a Dutch oven add millet, onion, chile paper, bell paper, jalapeño, and garlic. Cook over medium-low for 15 minutes, stirring occasionally. Add water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
2- Add the rest of the ingredients. Bring to boiling; reduce heat. Simmer, covered, 30 minutes or until millet is tender.
3- Stir in lemon juice and season with salt. Serve hot with tortillas or rice.
Look for the FIBRE!
We only eat 10-18grams/day of fibre in a western diet.
Health starts at >40grams/day. Increase your daily intake slowly and make sure to drink 8 cups of water a day.
Download your Fibre Chart below - Post it on your kitchen wall and track your fibre & water intake daily.