Vegetable chili with millet
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Kidney beans; dried |
| Picked over; rinsed | ||
| 2 | tablespoons | Olive oil |
| 2 | mediums | Onions; peeled, diced |
| 4 | Garlic cloves | |
| ; peeled, minced | ||
| 1 | large | Bell pepper; green |
| Cored, seeded; 1/4\" dice | ||
| 1 | Jalapeno pepper | |
| ; 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 |
| Salt | ||
| 2 | Oranges; peeled, sectioned, | |
| Cut into pieces | ||
Directions
GARNISH
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.