|
Millet Chilli
(Chili)
From: jtaylor
This recipe I got from The Single Vegan I had intented to make
it for just lunch today, but when I made it last night, there was
clearly enough for two meals.
So I tried it last night after I cooked it and it was delicious.
Though I did use a little tabasco since I like things a liitle spicy.
I also pan seared some collards and onion.
They made a wonderful side dish to this topped with a little hot
pepper vinegar.
- 1/2 C. Millet
- 3/4 C. water
- Pinch sea salt
- 1 small onion
- 1 T vegetable oil (I used about 1/2 this amount)
- 1 t ground cumin
- 1 t oregano
- 1/2 t garlic salt (I used garlic powder)
- 1/8- 1/4 t. chili powder
- 1/2 can pinto beans
- 1/3 C. water
- 1 T tomato paste
1. Cover the millet with the water and a pinch of salt.
Bring to a boil, then lower heat, cover and simmer for about 20 minutes,
by which time the water should be absorbed and the millet tender.
2. Meanwhile, chop the onion and saute it in the oil for about
3 minutes.
Lower heat and add the cumin, oregano, garlic salt, and chili powder.
Stir well for a minute or so.
3. Drain and rinse the beans (do this before you cook the onions
that way they don't burn while your rinsing the beans).
Add them to the sauce pan and stir for another minute.
Add the water and tomato paste.
Raise heat, bring to a boil, then lower heat and simmer uncovered
for about 5 minutes.
4. Add the cooked millet to the beans, stir well, and cook for
a minute or two longer.
Note: If you like spice add a little hot sauce and/or serve with
jalepeno cornbread.
*This is a very easy recipe to prep and cook.
It is ideal to have children help with or to have them cook supervised.
|
