Slow Cooker Teff, Millet and Bean Vegan Chili
I love a thick and hearty chili and with the leaves finally turning colors I’m ready to put on a comfy sweater and curl up with a bowl. This chili is full of flavor and it gets its stick to your ribs feeling from the teff and millet which actually mimics ground meat. Freeze the extras for last minute meals on nights that you can’t cook from scratch.
Author: Kathy Hester, Healthy Slow Cooking
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 save the liquid for
- 1½ cups pumpkin puree
- ½ cup Maskal Teff grain, brown or ivory
- ½ cup millet
- 1 cup sautéed onion (or 1 teaspoon onion powder)
- 2½ teaspoons chili powder (salt free blend)
- 1½ teaspoon 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)
Before serving ingredients:
- 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 jalapeno powder (or more if you like it hot)
- salt, to taste
- Cashew cream
- Chopped cilantro
- Pickled jalapeños
- Add the kidney beans, pinto beans, cannellini beans, pumpkin puree, teff, millet, onion, chili powder, smoked paprika, oregano, garlic, cumin, and cayenne to the crock of your 4-quart slow cooker.
- Cook on low 7 to 8 hours. Note: if you might be home late add an additional ½ cup water to give you some leeway.
- Before serving: stir in the nutritional yeast, tomato paste, oregano, and jalapeño powder. Stir well, then add salt to taste.
- You can serve as is in a bowl with a side of tortillas, in tacos, or even in a chili mac!
Some of the grains may stick on the bottom of your slow cooker. Just soak overnight and it will clean up easily in the morning.