Tex-Mex Sorghum Chili
1 Hours 30 Minutes
This chili relies upon the flavorful combination of hearty sorghum, which grows readily in Texas, as well as black beans, corn, peppers, onions, celery, and seasonings. Serve it with tortilla chips, avocado, tomatoes, and cilantro to bring out even more delicious flavors.
Recipe Developed by Sharon Palmer
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- 2 cups dried black beans
- 1 ½ cups dried whole grain sorghum
- 4 cups water
- 4 cups vegetable broth
- 3 stalks celery, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 green 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 blend
- Salt to taste (optional)
- Garnish (as desired): tortilla chips, fresh avocado slices, green onion slices, chopped fresh cilantro, chopped fresh tomatoes
- Place beans in a large pot, cover with water, and soak overnight.
- The next day, discard the water, and add 4 cups fresh water and 4 cups vegetable broth. Add dried sorghum, stir well, cover and simmer over medium-low for 45 minutes, stirring occasionally.
- Add celery, onion, garlic, pepper, corn, tomatoes, tomato paste, and Mexican seasoning blend*. Stir well to combine, cover, and simmer for an additional 45 minutes, stirring occasionally, until beans, sorghum, and vegetables are tender. May need to add additional water lost to evaporation. Should make a thick stew-like texture.
- Serve in bowls and garnish as desired with tortilla chips, fresh avocado slices, green onion slices, chopped fresh cilantro, and chopped fresh tomatoes.
- Serving size
- 1 Serving
- Calories per serving
- Fat per serving
- Carbohydrates per serving
- Fiber per serving
- Sugar per serving
- Protein per serving