Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
- 1 tablespoon olive oil
- 5 cloves to 6 medium garlic chopped
- 1 medium yellow onion chopped
- 2 celery ribs chopped
- 1/2 jalapeno seeds removed, chopped
- 2 tablespoons chili powder
- 1 1/2 tablespoons ancho chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt
- pinch crushed red pepper flakes
- 1 bay leaf
- 1/2 cup millet
- 4 1/2 cups cooked kidney beans or 3 14.5-ounce cans rinsed and drained
- 1 28- ounce can crushed tomatoes
- 2 cups bean broth or vegetable stock
Chop garlic, onion, celery and jalapeno. To save time, use your food processor (which is what I did!). Prepare onion, celery and jalapeno by quartering or chopping into large chunks. Add garlic, celery and jalapeno to bowl of food processor and process until chopped. Add in onion and pulse a couple of times.
Combine all spices in a small bowl.
Measure millet and broth and set aside.
Open beans, rinse and drain or measure cooked beans and bean broth.
Heat a large soup pot over medium high heat. Once hot, add oil. Add garlic and onion mixture and cook, stirring occasionally, for 4 to 5 minutes.
Next, add in the spices and cook for 1 minute, stirring constantly.
Add millet, beans, crushed tomatoes and broth. Stir to combine and bring to a boil.
Once boiling, cover, lower light to a simmer and cook for 30 minutes.
Remove lid, raise light to medium and continue to cook uncovered for an additional 15 minutes. Excellent topped with cilantro or parsley and baked tortilla chips. Serve and Enjoy!
I cooked the Kidney Beans from dried and used the bean broth but a vegetable broth and canned beans that are rinsed and drained will work just the same. P.S. If you are cooking your kidney beans from dried, read this – unlike most beans, they need to be boiled for 10 full minutes to kill off a naturally occurring toxin. 4 Weight Watchers Points Plus Per Serving — Individual Serving is 1 Heaping Cup