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!
- 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
- 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.
- Add cooked veggies, tomatoes, beans, corn, and sorghum to the crock pot. Stir in 2 cups of liquid.
- 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.