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Vegetable Chili with Millet
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables Chili
Amount Measure Ingredient -- Preparation Method
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1 pound Kidney beans -- dried
picked over -- rinsed
2 tablespoons Olive oil
2 medium Onions -- peeled, diced
4 each Garlic cloves -- peeled, minced
1 large Bell pepper -- green
cored, seeded -- 1/4" dice
1 each Jalapeno pepper -- trimmed, minced
4 cups Water
1 can Plum tomatoes (35 oz)
1/2 cup Tomato sauce
3 tablespoons Chili powder
1 tablespoon Cumin -- ground
1 teaspoon Turmeric
1 teaspoon Oregano -- dried
1 cup Millet -- rinsed, drained
Salt
-----GARNISH-----
2 cups Yogurt -- plain
1 bn Scallions -- trimmed, cut in roun
2 each Oranges -- peeled, sectioned, c
Place the beans in a large saucepan. Add boiling water just to cover and let
set 1 hour. Drain the beans, cover with fresh water, and bring to boil over
high heat. Reduce heat to medium, cook, partially cover, until tender but not
soft - about 50 minutes to an hour. Drain and set aside.
Heat oil in large saucepan over medium-high heat.
When hot but not smoking, add onions, garlic, bell pepper, jalapeno. Reduce
heat to medium and cook, stirring frequently, until onions turn translucent -
about 9 minutes. Add reserved beans, 2 cups water, tomatoes, tomato sauce,
spices and oregano. Mix well and bring to boil. Reduce heat to medium-low,
cook, partially covered, 1-1/2 hours. Add millet and remaining 2 cups water,
stir, and continue cooking until millet and beans are cooked through but not
mushy, the flavors have mellowed and chili is rich and aromatic - at least 2
hours. Stir occasionally, being sure mixture doesn't stick to bottom of pan.
Salt to taste.
To serve, lade the chili into warmed bowls, and either top with yogurt,
scallions and oranges or pass them seperately.
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