We’ve incorporated cooked millet and mushrooms into this chili to replace the traditional ground meat.
Both the millet and mushrooms provide a great heartiness, texture and grounding to this meal. Enjoy!
(use organic whenever possible)
1 tablespoon olive oil
1 onion, peeled and chopped
1-2 garlic cloves, crushed
2 stalks celery
2 bell peppers
2 cups sliced mushrooms
2 tablespoons chili powder
1 tablespoon cumin powder
1 (6 oz.) can tomato paste
1 (14 oz.) can tomatoes (or 1 1/2 cups chopped fresh)
2 (15 oz.) cans red kidney beans (or 3 cups cooked beans)
2 cups cooked millet
2 cups fresh or frozen corn
1 tablespoon lemon juice
water to cover
sea salt & pepper to taste
Chop onions, garlic, celery, carrots, peppers and mushrooms.
Sauté vegetables in olive oil with spices.
Add tomatoes, paste, beans, millet* and corn.
Add lemon juice and cover with water.
Bring to a boil. Reduce heat and simmer for 20-30 minutes.