Vegetable chili with millet

Yield: 10 servings

Measure Ingredient
1 pounds Kidney beans; dried
\N \N Picked over; rinsed
2 tablespoons Olive oil
2 mediums Onions; peeled, diced
4 \N Garlic cloves
\N \N ; peeled, minced
1 large Bell pepper; green
\N \N Cored, seeded; 1/4\" dice
1 \N Jalapeno pepper
\N \N ; trimmed, minced
2 cups Yogurt; plain
1 bunch Scallions; trimmed, cut in real small pieces
4 cups Water
1 can Plum tomatoes (35 oz)
½ cup Tomato sauce
3 tablespoons Chili powder
1 tablespoon Cumin; ground
1 teaspoon Turmeric
1 teaspoon Oregano; dried
1 cup Millet; rinsed, drained
\N \N Salt
2 \N Oranges; peeled, sectioned,
\N \N Cut into pieces


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, 1-½ 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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