Millet Black Bean Chili
Recipe type: Entree
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
  • 1 tablespoon olive oil or coconut oil
  • 5 to 6 medium cloves garlic, chopped
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 tablespoons chili powder (or more to taste)
  • 1 fresh jalapeño (optional)
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons dried oregano
  • 2 teaspoons kosher salt
  • pinch crushed red pepper flakes
  • 1 bay leaf
  • 1 cup millet, cooked*
  • 4 cups (or 2 15 oz cans) cooked black beans
  • 3½ cups (or 1 28 oz can) crushed tomatoes
  • 2 cups low sodium vegetable stock
  1. Chop garlic, onion, celery and jalapeno. To save time, use your food processor.
  2. Prepare onion, celery and garlic by quartering or chopping into large chunks.
  3. Add garlic, celery and jalapeno to bowl of food processor and process until chopped.
  4. Add in onion and pulse a couple of times.
  5. Combine all spices in a small bowl.
  6. Measure cooked millet and broth and set aside.
  7. Heat a medium stock pot over medium high heat. Once hot, add oil.
  8. Add garlic and onion mixture and cook, stirring occasionally, for 4 to 5 minutes.
  9. Next, add in the spices and cook for 1 minute, stirring occasionally.
  10. Add cooked millet, black beans, crushed tomatoes and broth. Stir to combine and bring to a boil.
  11. Once boiling, cover, lower light to a simmer and cook for 15 minutes.
  12. Remove lid and continue to cook uncovered for an additional 15 minutes.
  13. *TO COOK MILLET: Add 1 cup millet into a medium saucepan and add 2 cups of broth or water (or a combination of both). Add a pinch of salt, cover the pot and over a medium-high heat, bring it to a boil. Then reduce the heat and let it simmer for about 20 minutes or until the liquid is absorbed.
Recipe by Plant Craft at