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

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

One technique to increase your illness safety is to infuse your eating regimen with extra wholesome, healthful entire grains, similar to oats, wheat, quinoa, buckwheat, amaranth, brown rice, wild rice, teff, millet—and sorghum.

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

Sorghum is an entire grain diet powerhouse!

Sorghum is a dietary powerhouse. In contrast to different grains, it has no inedible hull, which lets you eat your entire 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 purple blood cell growth and bone well being. Black sorghum can also be full of anthocyanin, an antioxidant that isn’t discovered in lots of different grains.

Sorghum can also be a sustainable grain, because it thrives in drought-like circumstances, subsequently requiring little or no water or upkeep. It’s naturally proof against many plant illnesses as nicely. 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 entire grains, like sorghum, in your day to fill your eating regimen 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, entire substances to make this scrumptious chili.

Take a look at 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 deliver out much more scrumptious flavors.

  • 2 cups dried black beans
  • 1 ½ cups dried entire 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, contemporary avocado slices, inexperienced onion slices, chopped contemporary cilantro, chopped contemporary tomatoes

  1. Place beans in a giant pot, cowl with water, and soak in a single day.
  2. The subsequent day, discard the water, and add 4 cups contemporary water and 4 cups vegetable broth. Add dried sorghum, stir nicely, cowl and simmer over medium-low for 45 minutes, stirring sometimes.
  3. Add celery, onion, garlic, pepper, corn, tomatoes, tomato paste, and Mexican seasoning mix*. Stir nicely to mix, cowl, and simmer for an extra 45 minutes, stirring sometimes, 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, contemporary avocado slices, inexperienced onion slices, chopped contemporary cilantro, and chopped contemporary tomatoes.


*Could use ready Mexican seasoning mix, or make your individual 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 Dimension: 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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