Recipe by Triad to Wellness Consulting – Photo Courtesy of Kristen Massad
Vegan Sorghum Chili: Chili Takes Off The Chill
There is nothing more comforting than a classic bowl of chili EXCEPT for our nutrient-dense version of this beloved game day, cold weather, soul-soothing, crowd-pleasing, savory stew. Our Slow Cooker Vegan Sorghum Chili with Black Beans is the perfect way to get a hearty helping of nutrients in every healthy and flavorful bite. One of our favorite high-protein meals, this chili is packed with sorghum, beans and lots of vegetables, which means it also is filled with fiber, vitamins and iron. Our recipe is rich in flavor, thick in texture and easy to prepare. Slow cooking this chili allows the delicious flavors to meld together, the beans to turn delicate and the sorghum to soften. This chili is the perfect ticket for the big game or prep-ahead pot luck party when you need to transport a hearty meal with home-cooked health.
Nutrient Booster: Sorghum
Sorghum is prized for its high nutritional value, and is teeming with protein, fiber, and minerals like phosphorus, potassium, calcium, and iron. It also contains B vitamins, which are needed to help convert food into energy. Recent research suggests that sorghum consumption may help protect against diabetes and insulin resistance, help manage cholesterol, and may inhibit cancer tumor growth. The vast health benefits associated with sorghum make it a great alternative to other types of grains, especially for those with a gluten intolerance. In addition to its whole grain benefits, sorghum absorbs the flavors of the ingredients when combined in recipes and is deliciously healthy as a base for grain bowls, tossed in salads, or used in soups and chili.
Top It Off
While thick, rich and filling on its own, our Slow Cooker Sorghum and Black Bean Chili is ready to take on all of your favorite chili toppings. For an extra boost of nutrition, build your chili bowl with fresh avocado or our Hempy Guacamole. Top it with freshly grated cheese, sour cream, skyr, yogurt, or our our Cashew Ricotta. Sprinkle crushed Ka-Pop! chips or tortilla chips on top for a crunchy bite and save some extra to scoop and savor. Need ideas for your leftover chili that make the second helping as exciting as the first? Try pairing this hearty stew with our Corn Bread or Pumpkin Bread. Chili is also a delicious topping for salads and potatoes or for making Sloppy Joe’s and burritos.
Vegan Sorghum Chili
- 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
- 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.
Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.