Recipe How To Make Sorghum Black Bean And Vegetable Chili

Mix up your comfort food with a plant-based chili. Adding ancient grain sorghum to your favorite dishes will pack in protein, fiber, and antioxidants, along with a hearty texture. Best of all, sorghum is full of the nutrients you need to stay healthy this fall.   In order to view the video, please allow Manage Cookies

  This recipe is loaded with vegetables, like eggplant, zucchini, and peppers, to help you maximize your veggie intake. Recipe and image courtesy of Kathy Siegel, M.S., R.D.N.

Good Carbs: the 12 Best Whole Grain Foods

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Nutritional information (per serving)

375 calories 14 grams protein 9.5 grams fat 60 grams carbs

Makes 6 servings

Prep time 10 minutes min.

Cook time 30 minutes min.

Ingredients

3 tablespoons olive oil 1 red onion, diced 3 cloves garlic, minced 1/2 teaspoon chili powder 1 teaspoon cumin 1 japanese eggplant, sliced 1/4 teaspoon sea salt 1 zucchini, diced 1 red pepper, diced 1 jalapeño pepper, diced (optional) 1/2 teaspoon thyme 1 (28 ounce) can tomatoes, diced or pureed 1 (29 ounce) can black beans 1 tablespoon lime juice

How to make it

In a Dutch oven, or large pot, heat 1 tablespoon olive oil over medium heat and sauté onions for about 5 minutes until they’re translucent and soft. Add the garlic, chili powder, and cumin to bring out the flavors of these spices. Cook until fragrant, about 5 minutes. Remove the onion mixture from heat, and transfer to a plate. Set aside. In the same Dutch oven or pot, heat 2 tablespoons of olive oil over medium heat. Add the eggplant, brown for 2 minutes, then flip the eggplant pieces and cook for an additional 2 minutes. Stir in the zucchini, red pepper, jalapeño pepper and thyme. Cook for 1-2 minutes, then add the tomatoes, black beans, and onion mixture from earlier. Bring to a simmer over medium-high heat, then reduce to medium-low. Add the cooked sorghum and simmer for 20 minutes. Stir in the lime juice, and add cilantro. Remove from the stove. Serve warm.

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Mix up your comfort food with a plant-based chili. Adding ancient grain sorghum to your favorite dishes will pack in protein, fiber, and antioxidants, along with a hearty texture. Best of all, sorghum is full of the nutrients you need to stay healthy this fall.

In order to view the video, please allow Manage Cookies

This recipe is loaded with vegetables, like eggplant, zucchini, and peppers, to help you maximize your veggie intake.

Recipe and image courtesy of Kathy Siegel, M.S., R.D.N.

Good Carbs: the 12 Best Whole Grain Foods

Read article

Good Carbs: the 12 Best Whole Grain Foods

Read article

Good Carbs: the 12 Best Whole Grain Foods

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Nutritional information (per serving)

375 calories 14 grams protein 9.5 grams fat 60 grams carbs

Makes 6 servings

Prep time 10 minutes min.

Cook time 30 minutes min.

Ingredients

3 tablespoons olive oil 1 red onion, diced 3 cloves garlic, minced 1/2 teaspoon chili powder 1 teaspoon cumin 1 japanese eggplant, sliced 1/4 teaspoon sea salt 1 zucchini, diced 1 red pepper, diced 1 jalapeño pepper, diced (optional) 1/2 teaspoon thyme 1 (28 ounce) can tomatoes, diced or pureed 1 (29 ounce) can black beans 1 tablespoon lime juice

How to make it

In a Dutch oven, or large pot, heat 1 tablespoon olive oil over medium heat and sauté onions for about 5 minutes until they’re translucent and soft. Add the garlic, chili powder, and cumin to bring out the flavors of these spices. Cook until fragrant, about 5 minutes. Remove the onion mixture from heat, and transfer to a plate. Set aside. In the same Dutch oven or pot, heat 2 tablespoons of olive oil over medium heat. Add the eggplant, brown for 2 minutes, then flip the eggplant pieces and cook for an additional 2 minutes. Stir in the zucchini, red pepper, jalapeño pepper and thyme. Cook for 1-2 minutes, then add the tomatoes, black beans, and onion mixture from earlier. Bring to a simmer over medium-high heat, then reduce to medium-low. Add the cooked sorghum and simmer for 20 minutes. Stir in the lime juice, and add cilantro. Remove from the stove. Serve warm.

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Nutritional information (per serving)

375 calories 14 grams protein 9.5 grams fat 60 grams carbs

Makes 6 servings

Prep time 10 minutes min.

Cook time 30 minutes min.

Ingredients

3 tablespoons olive oil 1 red onion, diced 3 cloves garlic, minced 1/2 teaspoon chili powder 1 teaspoon cumin 1 japanese eggplant, sliced 1/4 teaspoon sea salt 1 zucchini, diced 1 red pepper, diced 1 jalapeño pepper, diced (optional) 1/2 teaspoon thyme 1 (28 ounce) can tomatoes, diced or pureed 1 (29 ounce) can black beans 1 tablespoon lime juice

How to make it

In a Dutch oven, or large pot, heat 1 tablespoon olive oil over medium heat and sauté onions for about 5 minutes until they’re translucent and soft. Add the garlic, chili powder, and cumin to bring out the flavors of these spices. Cook until fragrant, about 5 minutes. Remove the onion mixture from heat, and transfer to a plate. Set aside. In the same Dutch oven or pot, heat 2 tablespoons of olive oil over medium heat. Add the eggplant, brown for 2 minutes, then flip the eggplant pieces and cook for an additional 2 minutes. Stir in the zucchini, red pepper, jalapeño pepper and thyme. Cook for 1-2 minutes, then add the tomatoes, black beans, and onion mixture from earlier. Bring to a simmer over medium-high heat, then reduce to medium-low. Add the cooked sorghum and simmer for 20 minutes. Stir in the lime juice, and add cilantro. Remove from the stove. Serve warm.

Nutritional information (per serving)

• 375 calories
• 14 grams protein
• 9.5 grams fat
• 60 grams carbs

Makes 6 servings

Prep time 10 minutes min.

Cook time 30 minutes min.

Prep time 10 minutes min.

Cook time 30 minutes min.

Prep time

10 minutes min.

Cook time

30 minutes min.

Ingredients

• 3 tablespoons olive oil
• 1 red onion, diced
• 3 cloves garlic, minced
• 1/2 teaspoon chili powder
• 1 teaspoon cumin
• 1 japanese eggplant, sliced
• 1/4 teaspoon sea salt
• 1 zucchini, diced
• 1 red pepper, diced
• 1 jalapeño pepper, diced (optional)
• 1/2 teaspoon thyme
• 1 (28 ounce) can tomatoes, diced or pureed
• 1 (29 ounce) can black beans
• 1 tablespoon lime juice

How to make it

In a Dutch oven, or large pot, heat 1 tablespoon olive oil over medium heat and sauté onions for about 5 minutes until they’re translucent and soft. Add the garlic, chili powder, and cumin to bring out the flavors of these spices. Cook until fragrant, about 5 minutes. Remove the onion mixture from heat, and transfer to a plate. Set aside. In the same Dutch oven or pot, heat 2 tablespoons of olive oil over medium heat. Add the eggplant, brown for 2 minutes, then flip the eggplant pieces and cook for an additional 2 minutes. Stir in the zucchini, red pepper, jalapeño pepper and thyme. Cook for 1-2 minutes, then add the tomatoes, black beans, and onion mixture from earlier. Bring to a simmer over medium-high heat, then reduce to medium-low. Add the cooked sorghum and simmer for 20 minutes. Stir in the lime juice, and add cilantro. Remove from the stove. Serve warm.

In a Dutch oven, or large pot, heat 1 tablespoon olive oil over medium heat and sauté onions for about 5 minutes until they’re translucent and soft. Add the garlic, chili powder, and cumin to bring out the flavors of these spices. Cook until fragrant, about 5 minutes. Remove the onion mixture from heat, and transfer to a plate. Set aside.

In the same Dutch oven or pot, heat 2 tablespoons of olive oil over medium heat. Add the eggplant, brown for 2 minutes, then flip the eggplant pieces and cook for an additional 2 minutes. Stir in the zucchini, red pepper, jalapeño pepper and thyme. Cook for 1-2 minutes, then add the tomatoes, black beans, and onion mixture from earlier.

Bring to a simmer over medium-high heat, then reduce to medium-low. Add the cooked sorghum and simmer for 20 minutes. Stir in the lime juice, and add cilantro. Remove from the stove. Serve warm.

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