This Vegetable Chili with Millet is a comforting, nutrient-dense dish that reimagines traditional chili by swapping rice or pasta for wholesome millet. The combination of kidney beans and millet creates a thick, satisfying texture that holds up beautifully to the robust flavors of cumin, chili powder, and turmeric. Fresh vegetables like green bell peppers, onions, and jalape&# 195;±os add crunch and brightness, while canned tomatoes provide a rich, tangy base. Perfect for chilly evenings or meal-prepping, this vegan main is naturally gluten-free and packed with fiber and plant-based protein. ItâÂÂs a simple, wholesome meal that tastes even better the next day as the flavors meld together.
Vegetable Chili With Millet
Description
This Vegetable Chili with Millet is a comforting, nutrient-dense dish that reimagines traditional chili by swapping rice or pasta for wholesome millet. The combination of kidney beans and millet creates a thick, satisfying texture that holds up beautifully to the robust flavors of cumin, chili powder, and turmeric. Fresh vegetables like green bell peppers, onions, and jalape&# 195;±os add crunch and brightness, while canned tomatoes provide a rich, tangy base. Perfect for chilly evenings or meal-prepping, this vegan main is naturally gluten-free and packed with fiber and plant-based protein. ItâÂÂs a simple, wholesome meal that tastes even better the next day as the flavors meld together.Ingredients
Directions
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Rinse the dried kidney beans thoroughly and soak them in plenty of water for at least 8 hours or overnight. Drain and rinse again before cooking.
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Place the soaked kidney beans in a large pot, cover with fresh water by about 2 inches, and bring to a boil. Reduce heat and simmer until tender, approximately 45-60 minutes. Drain and set aside.
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In a separate large dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onions and green bell pepper, cooking until softened, about 5-7 minutes.
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Stir in the minced garlic, diced jalapeno, chili powder, cumin, turmeric, and oregano. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
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Add the cooked kidney beans, plum tomatoes (crushed if whole), tomato sauce, and rinsed millet to the pot. Stir to combine all ingredients.
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Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes, stirring occasionally, until the millet is tender and the chili has thickened. Add more water if needed.
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Taste and adjust seasoning with salt and additional spices as desired. Serve hot.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 144.1kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 2.3mg1%
- Total Carbohydrate 25.0g9%
- Dietary Fiber 7.3g30%
- Sugars 2.4g
- Protein 9.9g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Storage:** Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili freezes well; freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
**Bean Preparation:** If you are short on time, you can use canned kidney beans instead of dried. Rinse and drain two 15-oz cans to substitute for the 1 pound of dried beans. This will significantly reduce the total cooking time.
**Millet Note:** Millet absorbs liquid well and adds a nice texture. Ensure you rinse the millet thoroughly before adding it to remove any bitter saponins. If you prefer a smoother chili, you can cook the millet separately and stir it in at the end.
**Heat Level:** For a milder chili, remove the seeds and ribs from the jalapeno before mincing. For extra heat, leave the seeds in or add a dash of hot sauce.
**Variations:** Feel free to add other vegetables like corn, zucchini, or sweet potatoes for extra nutrition and flavor. A squeeze of lime juice or a dollop of vegan sour cream makes a great garnish.
