Include in Print View:

Vegetable Chili With Millet

Vegetable Chili With Millet recipe image
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. It’s a simple, wholesome meal that tastes even better the next day as the flavors meld together.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 144.1
Dietary: Vegan
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. It’s a simple, wholesome meal that tastes even better the next day as the flavors meld together.
Ingredients
  • 1 lbs Kidney beans; dried
  • 4 cups Water
  • 1 cans Plum tomatoes (35 oz)
  • 2 tablespoons Olive oil
  • 1/2 cups Tomato sauce
  • 2 medium Onions; peeled, diced
  • 3 tablespoons Chili powder
  • 4 cloves Garlic cloves
  • 1 tablespoons Cumin; ground
  • 1 teaspoons Turmeric
  • 1 large Bell pepper; green
  • 1 teaspoons Oregano; dried
  • 1 cups Millet; rinsed, drained
  • 1 whole Jalapeno pepper Salt ; trimmed, minced
Directions
  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Stir in the minced garlic, diced jalapeno, chili powder, cumin, turmeric, and oregano. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
  5. 5
    Add the cooked kidney beans, plum tomatoes (crushed if whole), tomato sauce, and rinsed millet to the pot. Stir to combine all ingredients.
  6. 6
    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.
  7. 7
    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.

Keywords: vegan chili, millet recipe, kidney beans, vegetable stew, gluten free, plant based, hearty dinner, meal prep, healthy comfort food, bean chili, spicy vegetables, whole grains, easy vegan, warm soup, protein rich, fall dinner, winter stew, family friendly, budget friendly
Read it online: https://www.chefs-mate.com/recipe/vegetable-chili-with-millet/