Warm your soul with our hearty Slow Cooker Sorghum and Black Bean Chili. This recipe is the perfect blend between comfort food and nutritious ingredients, making this ideal for chilly nights or cozy family get-togethers. Not only is this dish easy to create, but it also contains sorghum, which is one of our favorite grains to cook with. Sorghum is rich in flavor, and it’s also a great nutrition booster because it’s a good source of whole grains and protein, which will help satiate while providing exceptional flavors. This makes sorghum the perfect grain to have in your kitchen, as you can batch cook it, store it, and add it to soups, salads, or muffinslater on in the week. We love that this dish can be made in a slow cooke, as this kitchen device is an economical way to put more plant-powered meals on the table! All you’ve got to do is throw in the ingredients, set the dial, and walk away. Plus, there’s nothing better than coming home after a long day of work to the smell or an overwhelming aromatic essence arising from the kitchen!
Recent studies have shown that sorghum consumption may protect against diabetes and insulin resistance, help manage cholesterol, and may inhibit cancer tumor growth (1). Along with the added whole grain benefits, sorghum also absorbs the flavors of the ingredients and herbs it’s combined with. In addition, a 3/4 cup cooked serving of whole grain sorghum has approximately 5g protein and 5g fiber, depending on the brand. So go ahead and enjoy all that this chili has to offer–it’s sure to become a staple on your dinner menu!
Slow Cooker Sorghum and Black Bean Chili
1 tablespoon 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 teaspoons ground cumin
1/4-1/2 teaspoon smoked paprika
1-2 teaspoons chili powder
1/4 teaspoon sea salt
1-28 ounce can diced tomatoes
1 cup vegetable broth or 1 cup water
2 cups water
1 cup whole grain Sorghum
1-28 ounce can black beans
1 lime, juiced
1 tablespoon red wine vinegar
1/3 cup cilantro, chopped
1-2 avocados (optional)
Medium saute pan
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 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 slow cooker.
Once the chili is cooked, add the lime juice and red wine vinegar, and sprinkle with cilantro. If desired, top with avocados.
*Refrigerate in a sealed container for 1 week or freeze in a labeled, sealed container for up to 3 months.[br]*You can switch it up and add browned ground beef or turkey to this chili when adding the black beans and sorghum.[br]*Serve chili with sour cream, yogurt, Skyr or salsa[br]*Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff and Icelandir Provisions Skyr. However, we were not compensated for this post. All opinions are our own.