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HomeNutritionTex-Mex Sorghum Chili - Sharon Palmer, The Plant Powered Dietitian

Tex-Mex Sorghum Chili – Sharon Palmer, The Plant Powered Dietitian

One option to increase your illness safety is to infuse your weight loss plan with extra wholesome, healthful complete grains, reminiscent of oats, wheat, quinoa, buckwheat, amaranth, brown rice, wild rice, teff, millet—and sorghum.

What’s sorghum? This historic, nutrient-rich complete grain additionally occurs to be gluten-free. Sorghum originated in Africa, and from there it traveled on the Silk Highway to Asia and India, ultimately making its option to the USA on slave ships. Whereas it was primarily used for animal feed, there’s a rising appreciation that individuals can acquire advantages by having fun with this scrumptious complete grain, too!

Sorghum is a complete grain vitamin powerhouse!

Sorghum is a dietary powerhouse. In contrast to different grains, it has no inedible hull, which lets you eat your complete grain and reap the advantages. Simply ½ cup of cooked sorghum packs 6 grams of fiber and 4 grams of protein. Sorghum can also be wealthy in iron (15% DV per serving) and phosphorus (13% DV), which assist foster pink blood cell growth and bone well being. Black sorghum can also be full of anthocyanin, an antioxidant that’s not discovered in lots of different grains.

Sorghum can also be a sustainable grain, because it thrives in drought-like situations, subsequently requiring little or no water or upkeep. It’s naturally proof against many plant illnesses as properly. Although it is available in many sorts, white, brown and bronze coloured sorghum grains are the most typical.

It’s a good suggestion to incorporate extra complete grains, like sorghum, in your day to fill your weight loss plan with fiber, which is linked with lowering the danger of colorectal most cancers. So, get began with this simple, wholesome fully plant-based, gluten-free recipe for Tex Mex Sorghum Chili.

Depend on simple, complete substances to make this scrumptious chili.

Try the video for this scrumptious, plant-based recipe right here.


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This chili depends upon the flavorful mixture of hearty sorghum, which grows readily in Texas, in addition to black beans, corn, peppers, onions, celery, and seasonings. Serve it with tortilla chips, avocado, tomatoes, and cilantro to carry out much more scrumptious flavors.

  • 2 cups dried black beans
  • 1 ½ cups dried complete grain sorghum
  • 4 cups water
  • 4 cups vegetable broth
  • 3 stalks celery, diced
  • 1 giant onion, diced
  • 3 cloves garlic, minced
  • 1 inexperienced bell pepper, diced
  • 1 cup yellow corn, frozen or canned, drained
  • 1 14.5-ounce can fire-roasted, crushed tomatoes with juice
  • 2 tablespoons tomato paste
  • 3 tablespoons Mexican seasoning mix*
  • Salt to style (elective)
  • Garnish (as desired): tortilla chips, recent avocado slices, inexperienced onion slices, chopped recent cilantro, chopped recent tomatoes

  1. Place beans in a giant pot, cowl with water, and soak in a single day.
  2. The following day, discard the water, and add 4 cups recent water and 4 cups vegetable broth. Add dried sorghum, stir properly, cowl and simmer over medium-low for 45 minutes, stirring often.
  3. Add celery, onion, garlic, pepper, corn, tomatoes, tomato paste, and Mexican seasoning mix*. Stir properly to mix, cowl, and simmer for an extra 45 minutes, stirring often, till beans, sorghum, and greens are tender. Might have so as to add extra water misplaced to evaporation. Ought to make a thick stew-like texture.
  4. Serve in bowls and garnish as desired with tortilla chips, recent avocado slices, inexperienced onion slices, chopped recent cilantro, and chopped recent tomatoes.


*Could use ready Mexican seasoning mix, or make your personal with chili powder, cumin, paprika, oregano, cilantro, and cayenne pepper.

  • Prep Time: 10 minutes
  • Prepare dinner Time: 1 hour half-hour
  • Class: Soup
  • Delicacies: American


  • Serving Measurement: 1 serving
  • Energy: 272
  • Sugar: 5 g
  • Sodium: 245 mg
  • Fats: 2 g
  • Saturated Fats: 0 g
  • Carbohydrates: 56 g
  • Fiber: 9 g
  • Protein: 13 g

Key phrases: vegan chili, wholesome chili, vegan chili recipe

Recipe by Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian for AICR.

Sponsored by United Sorghum Checkoff Program.



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