Perfect for Colder Nights
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 a nourishing grain 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 and even muffins later on in the week.
Nutrient Booster: Sorghum
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!
We love that this dish can be made in a slow cooker, as this kitchen device is an economical way to put more plant-powered meals on the table in a timely manner! All you’ve got to do is throw in the ingredients, set the dial, and walk away. This recipe, along with our other slow cooker meals are great for the busy weeknights during the school year. 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!
Slow Cooker Sorghum and Black Bean Chili
- 1 tbsp 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 tsp ground cumin
- 1/4-1/2 tsp smoked paprika
- 1-2 tsp chili powder
- 1/4 tsp sea salt
- 1 (28 ounce) can diced tomates
- 1 cup vegetable broth
- 2 cups water
- 1 cup whole grain sorghum
- 1/2 cup corn, frozen
- 1 (28 ounce) can black beans
- 1 lime, juiced
- 1 tbsp red wine vinegar
- 1/3 cup cilantro, chopped
- 1 large avocado, sliced
- Slow cooker
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, corn 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 the slow cooker.
Once the chili is cooked, add the lime juice and red wine vinegar, and sprinkle with cilantro. Top with avocado slices. Serve hot.
*Refrigerate in a sealed container for 1 week or freeze in a labeled, sealed container for up to 3 months.
*Optional: Serve chili with sour cream, yogurt, skyr or salsa.
2 cup serving, Calories: 415 calories, Fat: 9 grams, Saturated fat: 1 gram, Carbohydrates: 70 grams, Sugar: 8 grams, Sodium: 235 milligrams, Fiber: 17 grams, Protein: 15 grams, Cholesterol: 0 milligrams
Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff and Icelandic Provisions Skyr. However, we were not compensated for this post. All opinions are our own.
(1) Grain Sorghum Muffin Reduces Glucose and Insulin Responses in Men. Food and Function. http://www.ncbi.nlm.nih.gov/pubmed/24608948