1 tablespoon olive oil
1 large white onion, diced
1 green bell pepper, diced
4 cloves of garlic, finely chopped
1 jalapeño pepper, finely chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon cumin
1 (15 ounce) can of corn kernels
1 (15 ounce) can dark kidney beans
1 (15 ounce) can light kidney beans
2 (15 ounce) cans of vegetable broth
1 cup millet
1 (6 ounce) can tomato paste
1 (15 ounce) can diced tomatoes
Optional: Shredded cheddar cheese and sour cream as garnish

Warm olive oil in large saucepan. Sauté onions, peppers, garlic, salt, and pepper for 4-5 minutes until the onions become translucent. Add in corn, beans, broth, spices, and bring to a low boil. Add millet and stir. Cover, reduce heat to medium low and simmer for 30 minutes. Remove lid, add diced tomatoes and tomato paste, and stir. Chili is ready to serve, but additional simmering will improve flavor. Serve with shredded cheddar or sour cream on top.

Yield: 8 servings
Calories: 210
Fat: 2.5g
Fiber: 7g