PP Table Millet, Buternut & Bean Chili

Chef: Natalie Gray-Brodski , Gray Table Cuisine

Makes: 10 -12 Servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

INGREDIENTS

• 2 onions, diced and chopped

• 1 red pepper, diced

• 1 green pepper, diced

• salt to taste

• 1 T chili powder

• 1 t cumin

• 1 t smoked paprika

• 1 t cocoa powder

• 1/2 t cinnamon

• 1 clove garlic, minced

• 2 cans fire-roasted diced tomatoes

• 4 c vegetable stock

• 1 cup dry millet

• 1 small butternut squash, chopped into pieces (or a bag of pre-cut butternut squash)

• 2 cans of beans (some combination of black, pinto and kidney)

DIRECTIONS

1. Finely dice 1 onion and cut the other one into half-moons.

2. Sauté the onion in a little water or broth in a large pot until brown and soft.

3. Dice the peppers and add them to the pot.

4. Add the salt and spices.

5. Add the garlic.

6. Sauté everything until it is soft, add a little more vegetable broth if things are starting to stick to the bottom of the pan.

7. Add the canned tomatoes and sauté for a few more minutes.

8. Add the broth, millet, and squash, bring to a boil and then cover and let simmer for about 15 - 20 minutes.

9. Add the beans and continue to simmer until the millet is totally cooked and the squash is soft.

10. Add salt or additional spices to taste.

11. Enjoy plain or garnished with hot sauce, jalapeños, cilantro, green onion, cashew sour cream (plant-strong only).

Natalie Gray Brodsky is the founder and chef at Gray Table, a primarily plant-based personal chef service and catering company based in metro Detroit. Natalie is currently available to take on more clients in the metro Detroit area and she looks forward to working with you. Visit Gray Table Cuisine to follow Instagram on Instagram to learn more.