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