How to Make Sorghum, Black Bean, and Vegetable Chili

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

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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