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Sorghum, Black Bean and Vegetable Chili

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6 servings


  • 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 jalapeno pepper, diced (optional)
  • 1/2 teaspoon thyme
  • 1 (28 ounce) can tomatoes, diced or pureed
  • 1 (29 ounce) can black beans
  • 3 cups whole grain sorghum, cooked
  • 1 tablespoon lime juice


  • In a Dutch oven, or large pot, heat 1 tablespoon olive oil over medium heat and sauté onions for about 5 minutes until they are 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 it onto 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, jalapeno pepper and thyme. Cook for 1-2 minutes, and then add the tomatoes, black beans and the onion mixture from earlier. Bring to a simmer over medium-high heat, and then reduce to medium-low. Add the cooked sorghum and simmer for 20 minutes. Stir in the lime juice, and add the cilantro. Remove from the stove. Serve warm.


Nutrient Analysis:
Serving size: 2 cups, Calories: 375 calories, Fat: 9.5 grams, Saturated fat: 1 gram, Carbohydrates: 60 grams, Sugar: 10 grams, Sodium: 260 milligrams, Fiber: 16 grams, Protein: 14 grams, Cholesterol: 0 mg