Recipes, Thoughts of a Dietitian

Vegetarian Chili (even a meat eater will love)

After watching What The Health? (see my last blog post) I was on a mission to create a meatless dinner that even my boyfriend would want to eat.

If you’ve been following my blog, you probably also saw my post about Sorghum. We still had half a bag of sorghum in the pantry so hence my vegetarian meal had direction.


Using the slow cooker, I found, and modified, a recipe for vegetarian chili, with sorghum, black beans, corn, peppers, onion, zucchini, and tomatoes. We served it in a bread bowl and toppped with cheese, avocado, and sour cream. It was a HUGE hit and we had a ton of left overs. Check out the recipe below!

Ingredients:

  • 3 tablespoons olive oil
  • 1 red onion, diced
  • 2 tablespoons minced garlic
  • 1 tablespoon chili powder
  • 1  zucchini, diced
  • 1/2 red pepper, diced
  • 1 jalepeno pepper, diced and seeded
  • 1/2 teaspoon thyme
  • 28oz can of tomatoes
  • 1 can black beans
  • 1 cup frozen corn
  • 1 cup sorghum, uncooked
  • 2 cups water or vegetable brother

Directions:

  1. Heat olive oil in a skillet and brown onion, garlic, chili powder, zucchini, red pepper, jalepeno pepper and thyme on the stove. Sautee for 5-10 minutes, until vegetables start to become soft.
  2. Add cooked veggies, tomatoes, beans, corn, and sorghum to the crock pot. Stir in 2 cups of liquid.
  3. Cook on low for 8 hours. Serve in a bread bowl if desired. Top with sour cream, cheese, avocado, lime, cilantro, or whatever toppings are desired.
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