Vegan Red Bean Chili
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 8 cups
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- Difficulty Level Easy
This is my first time having Millet! In this chili, the millet turns has an appearance of ground beef. I’ve never really been a beef eater, but for those who are transitioning, this would be a good recipe to start with. This chili also tastes really good! I love kidney beans!! Yum. The seasoning is good, very chili-esque. This is great for a cold day, or if you are just trying to up your bean intake. We had this with tortilla chips and then another time with crackers.
For us, it didn’t make 8 servings. That might have meant 8 cups, like if you just eat 1 cup of chili at a time. For us, we ate almost double that amount, so this recipe made 5 servings. Geez, we sound like pigs!! :P I subbed the can of crushed tomatoes for 4 real tomatoes. Now I’m thinking that adding in a bit of Pomi Strained Tomatoes to the mix would have knocked this out of the park. But Sutton loved it just as it was, giving it 5 stars! I ended up having to use 4 cups of vegetable stock, instead of the 2 it called for because it was sticking and burning to the bottom of the pan. Maybe this has to do with my tomato switch? Ah well. It also took me 10 minutes longer to prep than this recipe said. However, I chopped everything without using a food processor, and I started thinking, oh, wow, that must really save time!
Sutton Rated: 5
Angie Rated: 4
Note: All of the changes I made are shown in the recipe below
Source of original recipe: http://www.askchefdennis.com/2013/01/vegan-red-bean-chili-with-everyday
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Ingredients
- 1 tablespoon coconut oil
- 5 to 6 medium cloves garlic, chopped
- 1 medium yellow onion, chopped
- 2 celery ribs, chopped
- ½ jalapeno, seeds removed, chopped
- 2 tablespoons chili powder
- 1½ tablespoons ancho chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt
- pinch crushed red pepper flakes
- 1 bay leaf
- ½ cup millet
- 4½ cups cooked kidney beans (or 3 14.5-ounce cans rinsed and drained)
- 4 tomatoes, chopped
- 4 cups vegetable stock
Instructions
- 1. Chop garlic, onion, celery and jalapeno.
- 2. Combine all spices in a small bowl.
- 3. Measure millet and broth and set aside.
- 4. Open beans, rinse and drain or measure cooked beans.
- 5. Heat a large soup pot over medium high heat. Once hot, add oil. Add garlic and onion mixture and cook, stirring occasionally, for 4 to 5 minutes.
- 6. Next, add in the spices and cook for 1 minute, stirring constantly.
- 7. Add millet, beans, tomatoes and broth. Stir to combine and bring to a boil.
- 8. Once boiling, cover, lower light to a simmer and cook for 30 minutes.
- 9. Remove lid, raise light to medium and continue to cook uncovered for an additional 15 minutes. Excellent topped with cilantro or parsley and baked tortilla chips. Serve and Enjoy!
- Servings : 5
- Ready in : 65
- Course : Main Course
- Recipe Type : Soup
- Ingredient : Legumes
Instructions
- 1. Chop garlic, onion, celery and jalapeno.
- 2. Combine all spices in a small bowl.
- 3. Measure millet and broth and set aside.
- 4. Open beans, rinse and drain or measure cooked beans.
- 5. Heat a large soup pot over medium high heat. Once hot, add oil. Add garlic and onion mixture and cook, stirring occasionally, for 4 to 5 minutes.
- 6. Next, add in the spices and cook for 1 minute, stirring constantly.
- 7. Add millet, beans, tomatoes and broth. Stir to combine and bring to a boil.
- 8. Once boiling, cover, lower light to a simmer and cook for 30 minutes.
- 9. Remove lid, raise light to medium and continue to cook uncovered for an additional 15 minutes. Excellent topped with cilantro or parsley and baked tortilla chips. Serve and Enjoy!
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