Introduction: Welcome back to our millet recipe series! Today, we’re preparing a hearty and flavorful Millet and Bean Chili using Sorghum. This chili is packed with protein, fiber, and a robust blend of spices, making it a perfect meal for chilly days or a casual get-together. Let’s dive into this nutritious and satisfying dish!

Ingredients:

• 1/2 cup Sorghum
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Cook the Sorghum:
   • Rinse the Sorghum under cold water.
   • In a medium saucepan, combine the Sorghum and vegetable broth. Bring to a boil.
   • Reduce heat to low, cover, and simmer for about 40-45 minutes, or until the Sorghum is tender and the liquid is absorbed.
   • Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
2. Prepare the Chili Base:
   • In a large pot, heat the olive oil over medium heat.
   • Add the chopped onion and sauté until translucent, about 5 minutes.
   • Add the minced garlic, bell pepper, carrot, and celery. Cook for another 5-7 minutes, until the vegetables begin to soften.
3. Add Tomatoes and Beans:
   • Stir in the diced tomatoes, kidney beans, black beans, and corn. Mix well.
4. Season and Simmer:
   • Add the chili powder, ground cumin, smoked paprika, and cayenne pepper (if using). Stir to combine.
   • Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld together.
   • Stir in the cooked Sorghum and cook for an additional 5 minutes.
5. Season and Serve:
   • Taste and adjust seasoning with salt and pepper as needed.
   • Ladle the chili into bowls and garnish with fresh cilantro.
6. Serve with Lime:
   • Serve hot, with lime wedges on the side for an extra burst of freshness.

Tips:

• For added depth of flavor, consider adding a tablespoon of tomato paste or a splash of hot sauce.
• This chili can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for longer storage.
• Customize your chili by adding other vegetables like zucchini or sweet potatoes.

Conclusion: This Millet and Bean Chili with Sorghum is a hearty and flavorful dish that’s perfect for any chili lover. The combination of tender Sorghum, nutritious beans, and vibrant spices makes for a comforting and satisfying meal. Try this recipe and let us know how it turns out in the comments below!

Happy cooking and enjoy your delicious chili!