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Oryana Natural Foods Market

Millet Chili

September 1, 2011, 11:09 am

From mothering.com
Serves 6

2 tablespoons extra virgin olive oil
1 large onion, finely chopped
2 stalks celery, diced
1 carrot, diced
1 green pepper, diced
4 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon oregano
1 28-oz can diced tomatoes with juice
2 ½ cups vegetable broth
3/4 cup millet
1 15-oz can pinto beans
1 cup corn
1 teaspoon sea salt
hot sauce to taste

Heat oil over medium heat in a large saucepan. Add onions, celery, carrot, pepper and garlic. Cook vegetables for 10 minutes or until soft. Add chili powder and oregano and stir for one minute. Add tomatoes and broth and bring to a boil. Add beans, millet, and corn and season with salt and hotsauce to taste. Return to a boil, reduce heat and simmer until millet is tender, about 30 minutes.

Serve with cornbread, biscuits, or rye bread and coleslaw.

Meat eaters may add ground beef, chicken, or turkey to the recipe.

The protein content in millet is very close to that of wheat; both provide about 11% protein by weight. Millet is rich in B vitamins, especially niacin, B6 and folic acid, calcium, iron, potassium, magnesium, and zinc.