Note: If any grains stick to the bottom of your slow cooker, just soak overnight and it will clean up easily in the morning.
Slow Cooker Ingredients:
4½ cups water
1 (15 oz/ 425 g) can kidney beans, drained and rinsed
1 (15 oz/ 425 g) can pinto beans, drained and rinsed
1 (15 oz/ 425 g) can cannellini beans, drained and liquid saved
1½ cups pumpkin puree
½ cup brown teff grain
½ cup millet
1 cup chopped onion, sautéed (or 1 teaspoon onion powder)
2½ teaspoons chili powder (salt free blend)
1½ teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon minced garlic
½ teaspoon ground cumin
¼ to 1 teaspoon ground cayenne or chipotle to taste (more = hotter)
Ingredients to add before serving:
2 tablespoons nutritional yeast
3 tablespoons tomato paste
1 teaspoon dried oregano (in addition to the amount added at the beginning of cooking)
½ teaspoon jalapeño powder (or more if you like it hot)
salt, to taste
Optional toppings:
Cashew cream
Chopped cilantro
Pickled jalapeños
Recipe and photo courtesy of The Teff Company [3]. Recipe developed by Kathy Hester.
Links
[1] https://oldwayspt.org/grain/millet
[2] https://oldwayspt.org/grain/teff
[3] https://teffco.com