When the leaves turn colors, put on a comfy sweater and curl up with a bowl of thick and hearty chili. This chili is full of flavor and it gets its stick-to-your-ribs feeling from the teff and millet which actually mimic ground meat. Freeze the extras for last minute meals on nights that you can’t cook from scratch.
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
Note: If any grains stick to the bottom of your slow cooker, just soak overnight and it will clean up easily in the morning.
Recipe and photo courtesy of The Teff Company. Recipe developed by Kathy Hester.
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