Slow Cooker Sorghum Chili

4.11.16 / Comment

Sorghum chili

Preparing meals in a slow cooker is an easy way to get dinner on the table quickly, which is why we love making our Sorghum Chili for the entire family to enjoy. Chili is a fantastic one-pot meal that can be filling and delicious, and for added health benefits, we used Whole Grain Wondergrain Sorghum for a nutrition boost. Whole Grain Sorghum is a nutrient-rich ancient grain that’s gluten-free and packed with protein & fiber, which 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 in this dish, making it a great alternative to the ground beef versions. With all of the unique flavors and health benefits, this one-pot meal is sure to satisfy the whole family!

Slow Cooker Sorghum Chili
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • [b]Chili[/b]
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 large red bell pepper, seeded and diced
  • 3 garlic cloves
  • 1-2 teaspoons ground cumin
  • 1 1/2 – 2 teaspoons chipotle chili powder
  • 1 teaspoon ground cinnamon
  • 1 Tablespoon cacao powder
  • 1/2- 1 teaspoon red pepper flakes, optional
  • 1/2 teaspoon sea salt
  • 1 cup uncooked sorghum, rinsed
  • 1 cup vegetable broth
  • 2 cups water
  • 1 can 28 oz fire roasted diced tomatoes in juice
  • 2 cans (15oz) organic pinto beans, drained and rinsed
  • [br][b]Cilantro Lime Avocado Cream[/b]
  • 1 large ripe avocado
  • 3/4 cup cilantro, stems removed and chopped
  • 1 small lime juiced
  • 1 garlic clove minced
  • 1/8 teaspoon sea salt
  • 1 Tablespoon Water (optional)
Instructions
[b]Chili[/b]
  1. In a medium pan, add olive oil and sauté onions, bell pepper & garlic over medium-high heat until onions are translucent. Add cumin, chipotle chili powder, cinnamon, cacao powder, red pepper flakes (optional) and sea salt, stir together well and transfer to slow cooker.
  2. Add the remaining ingredients to the slow cookers and cook covered on high for 4-6 hours (8 hours on low)
[br][b]Cilantro Lime Avocado Cream[/b]
  1. At high speed blend all of the ingredients together until smooth and creamy. Add 1 Tablespoon of water if the consistency is too thick.
* Avocado Cream can be made one day ahead of time to enhance flavor.
Serve Chili topped with avocado cream. Enjoy additional topping including tortilla chips, sliced avocado and shredded cheese.
Serving size: 2 cups, Calories: 378, Fat: 8 grams, Saturated fat: 1 gram, Trans fat: 0 grams, Carbohydrates: 62 grams, Sugar: 9 grams, Sodium: 439 milligrams, Fiber: 15 grams, Protein: 13 grams, Cholesterol: 0 grams,

(1) Health Benefits of Sorghum. Whole Grains Council.  http://wholegrainscouncil.org/whole-grains-101/health-benefits-of-sorghum

Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff and Wondergrain. However, we were not compensated for this post. All opinions are our own.

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