White Bean and Millet Chili

 

Slow Cooker White Bean and Millet Chili puts a new spin on traditional chili, with white beans, naturally gluten-free millet, and a decided lack of tomato base. The combination of beans and millet means more substance for the chili, and more plant-powered protein and fiber for you. This easy-to-prepare one-pot slow cooker meal is flavorful, satisfying, and comforting!

White Bean and Millet Chili

Ingredients

 2 ribs organic celery (sliced)

 1 medium yellow onion (chopped)

 1 medium organic orange bell pepper (chopped)

 ¼ cup organic jalapeño pepper (optional) minced, or poblano pepper

 5 garlic cloves (minced)

 3 cups cooked white beans (home cooked or BPA-free canned, drained)

 ½ cup organic millet (dry, rinsed)

 1 cup organic corn (frozen or fresh)

 4 cups vegetable broth (unsalted, preferably homemade)

 1 tbsp chili powder

 1 tbsp ground cumin

 1 tbsp onion powder

 1 ½ tsp dried oregano

 2 tsp smoked paprika (or regular paprika)

 ½ tsp salt (optional)

 ½ cup cilantro (optional) chopped

 1 avocado (optional) cut into cubes

 6 lime wedges

 hot sauce (optional) to taste

Directions

1

Sauté the veggies: Set your slow cooker to sauté mode. Add the celery, onion, and bell pepper. Sauté for 5 minutes, stirring occasionally and adding 1–2 tablespoons of water as needed to deglaze the pot. If your slow cooker does not have the sauté option then simply add all of the ingredients except the cilantro, avocado, lime wedges and hot sauce to the slow cooker, stir and move to step 3.

2

Add all of the remaining ingredients except for the cilantro, avocado, lime wedges, and hot sauce.

3

Cook on high for 3 hours or low for 6 hours.

4

Once done, remove the lid and stir in the cilantro, if using.

5

Divide between bowls and top with avocado. Serve with lime wedges and add your hot sauce of choice, if desired.

Chef's Notes

Substitutions
Substitute white or red onion for the yellow onion.

Use a variety of colorful bell peppers in place of orange bell peppers.

For the white beans, use cannellini, Northern, Navy, or butter beans.

Substitute quinoa, buckwheat, or brown rice for the millet.

Add leafy greens
Stir in 1–2 cups of any chopped leafy greens of your choice when you add the cilantro. Try collard or Swiss chard leaves, kale, or spinach.

Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.

https://foodrevolution.org/recipes/white-bean-and-millet-chili/