1 tablespoon olive oil
\n1 large white onion, diced
\n1 green bell pepper, diced
\n4 cloves of garlic, finely chopped
\n1 jalape\u00c3\u00b1o pepper, finely chopped
\n1 teaspoon salt
\n1 teaspoon ground black pepper
\n1 teaspoon chili powder
\n1 teaspoon cumin
\n1 (15 ounce) can of corn kernels
\n1 (15 ounce) can dark kidney beans
\n1 (15 ounce) can light kidney beans
\n2 (15 ounce) cans of vegetable broth
\n1 cup millet
\n1 (6 ounce) can tomato paste
\n1 (15 ounce) can diced tomatoes
\nOptional: Shredded cheddar cheese and sour cream as garnish<\/p>\n
Warm olive oil in large saucepan. Saut\u00c3\u00a9 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.<\/p>\n
Yield: 8 servings
\nCalories: 210
\nFat: 2.5g
\nFiber: 7g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 tablespoon olive oil 1 large white onion, diced 1 green bell pepper, diced 4 cloves of garlic, finely chopped 1 jalape\u00c3\u00b1o 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)…<\/p>\n