Today my friends begins a new series of Guest Post Friday. I know many of you thought it was gone forever, but because of our new community of Food Bloggers on Google+ it’s been resurrected. If you were here you’d see my happy dance, granted it’s not much of a dance but the intent is there and I promise you that I am smiling!
What’s that you say Chef Dennis, A Food Bloggers Community on Google+? That’s right my friends, we have a home now. The G+ Food Bloggers Community is growing everyday, with over 700 members already. It’s a place to ask questions, and get answers. It’s a place to hangout with your friends, a place to connect with all those food bloggers you thought you’d lost forever. We’re back and better than ever!
Not only do we have a spam free community, but we’re playing to a packed house. The folks on G+ love Food Porn, and they’re all looking for new foodie friends. So if you’re not already on G+, I don’t know what you’re waiting for, but consider this your invitation.
That goes for all my readers who aren’t food bloggers too. If your looking for inspiration in the kitchen, we’ve got it for you, and so much more!
Come for the Food, and We’ll give you the World…..
So today my friends it gives me great pleasure to introduce a member of our food blogging community on G+, Alyssa the Everyday Maven where you’ll find everyday recipes made healthy and simple. So please join me in welcoming…….
Hi Everyone! My name is Alyssa and I am the EverydayMaven.
EverydayMaven is dedicated to “Simple and delicious everyday recipes for the home cook who wants to keep their food clean and their waistline trim!”
To put what I do over at Everyday Maven in shorthand,: “EverydayMaven is where Whole Foods meets Weight Watchers!”
I use whole food ingredients to make leaner, lighter and more accessible versions of everyday recipes, always making sure the dishes are as delicious as their counterparts!
Today, I am here to share a Vegan Red Bean Chili with Millet with you. Since it’s winter and so cold right now, there is nothing like a quick and healthy bowl of Chili to warm your bones for lunch or dinner.
I make a lot of chili in my house and at any given time, have one or two variations in my freezer. It is just an easy meal that everyone loves and is really versatile — high in protein and can be low in fats.
You can top baked potatoes with it, serve it over rice or Quinoa, alongside a salad or cooked vegetables. Make tacos out of it, use it as a burrito filling or even top of scrambled eggs!
Then there are the toppings – baked tortilla chips, stirring in polenta, roasted corn, cilantro, raw onions, Greek yogurt, shredded cheese, pickled jalapenos, guacamole and on and on. Another great thing about chili – as long as everyone likes the base, the toppings are up for customization so you can really please everyone!
This Vegan Red Bean Chili with Millet might be short on beef, chicken or turkey but its not short on taste. I used a combination of Mexican and Ancho Chili Powders to give this a mild kick and finished it with some Millet for a bit of texture and extra heft. This freezes great and comes together with a minimal effort.
A huge Thank You to Chef Dennis for hosting me here today and I hope to see some of you over at Everyday Maven!
- 1 tablespoon olive oil
- 5 to 6 medium cloves garlic, chopped
- 1 medium yellow onion, chopped
- 2 celery ribs, chopped
- ½ jalapeno, seeds removed, chopped
- 2 tablespoons chili powder
- 1½ 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
- ½ cup millet
- 4½ 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 hope you enjoyed the return of Guest Post Friday, now before you forget head on over to Everyday Maven and say hi to Alyssa, just remember to tell her Chef Dennis sent you.
Have a happy weekend!