Go Back

Vegan Sorghum Chili

Recipe by Triad to Wellness Consulting – Photo Courtesy of Kristen Massad
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Entrée
Servings 6 servings

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
 

  • In a medium saute pan, add olive oil and sauté onions over medium-high heat until they are translucent.
  • 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.
  • 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.
  • Once the chili is cooked, add the lime juice and red wine vinegar, and sprinkle with cilantro. Top with avocado slices. Serve hot.

Notes

*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.
Nutrient Analysis: 
2 cup serving, Calories: 415 calories, Fat: 9 grams, Saturated fat: 1 gram, Carbohydrates: 70 grams, Sugar: 8 grams, Sodium: 235 milligrams, Fiber: 17 grams, Protein: 15 grams, Cholesterol: 0 milligrams
Keyword Dairy-Free, Gluten-Free, Nut-Free, Vegan, Vegetarian