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Black Bean Sorghum Chili

https://sorghum.flmharveststaging.com/recipes/black-bean-sorghum-chili/

Prep Time

15 Minutes

Make Time

4 Hours

Yield

6 servings

Sorghum Form

*Refrigerate in a sealed container for 1 week or freeze in a labeled, sealed container for up to 3 months.
*Optional: Serve chili with sour cream, yogurt, skyr or salsa.

Recipe developed by:
Triad to Wellness

Ingredients

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 large red bell peppers, diced
  • 1 cup carrots, diced
  • 1 poblano chili pepper, diced
  • 3 garlic cloves
  • 1-2 tsp ground cumin
  • 1/4-1/2 tsp smoked paprika
  • 1-2 tsp chili powder
  • 1/4 tsp sea salt
  • 1 (28 ounce) can diced tomatoes, no salt added
  • 1 cup vegetable broth
  • 2 cups water
  • 1 cup whole grain sorghum
  • 1/2 cup corn, frozen
  • 1 (28 ounce) can black beans
  • 1 lime, juiced
  • 1 tbsp red wine vinegar
  • 1/3 cup cilantro, chopped
  • 1 large avocado, sliced

Instructions

  1. In a medium saute pan, add olive oil and sauté onions over medium-high heat until they are translucent.
  2. Add red bell pepper, carrots, poblano chili pepper & garlic cloves. Saute for about 2 minutes. Add cumin, smoked paprika, chili powder, and sea salt, and stir together well. Transfer mixture to slow cooker.
  3. Add tomatoes, vegetable broth, water, sorghum, corn and black beans to the slow cooker. Cover and cook for 3-4 hours on high or 8 hours on low until the sorghum is soft. Timing may vary depending on the slow cooker.
  4. Once the chili is cooked, add the lime juice and red wine vinegar, and sprinkle with cilantro. Top with avocado slices.
  5. Serve hot.

Tags

Nutrition Facts

Serving size
2 cups
Calories per serving
415
Fat per serving
9g
Saturated fat per serving
1g
Sodium per serving
235mg
Carbohydrates per serving
70g
Fiber per serving
17g
Sugar per serving
8g
Protein per serving
15g

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