White Bean Chili With Jalapeno Millet
1/2 cup millet
1 Tbs lemon juice
2 scallions, thinly sliced
1 jalapeno, seeded and chopped
2 Tbs olive oil
1 1/4 tsp sea salt
3/4 tsp freshly ground black pepper
1 large red onion, chopped
1 yellow bell pepper, chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1 14.5 oz can diced tomatoes
1 1/2 cups water
2 15 oz cans cannelloni beans, rinsed
Cook millet according to package directions. Stir in lemon juice, 1 Tbs of the oil, jalapeno, scallions, and 1/4 teaspoon each salt and pepper.
Meanwhile, in a large skillet, heat 1 Tbs of oil over medium-high heat. Add bell pepper and onion and cook for 6 to 8 minutes or until tender. Add garlic, chili powder, cumin, 1 tsp salt and 1/2 tsp pepper and cook 1 to 2 minutes.
Add tomatoes plus their liquid and water to the skillet. Bring to boil. Add beans and simmer until slightly thickened, 8 to 10 minutes.
Divide the chili among bowls and top with the millet.