RECIPE A DAY | RED BEAN MILLET CHILLI WITH GARLIC TOAST

RECIPE A DAY | RED BEAN MILLET CHILLI WITH GARLIC TOAST

A toasty bowl of chili warms up any occasion – from match nights and parties to cosy family meals. Here’s a red bean chili that's spicy, thick and nourishing, perfect for any cold day or time. Baked beans, assorted vegetables, jalapenos and kodo millet are cooked in a spicy tomato sauce that makes this chilli delicious and nutritious in one go!

 

Ingredients

 

Boiled Kodo Millet – 80gms

Diced Haricot beans – 15gm
Diced Carrot – 15gm
Diced bell pepper – 30 gm
Jalapenos – 5gm
Boiled Kidney Beans – 15gm
Boiled Corn Kernels – 10gm
Baked Beans – 15gm
Pickled Red Paprika – 5gm
Tomato concasse – 50 gm
Oil – 10 ml
Chopped Garlic – 2.5gm
Chopped Onion – 20gm
Chopped green chilli – 2gm
Sriracha seasoning – 6gm
Chopped Coriander – 2.5gm
Salt – 2gm
Pepper – 1gm
Stock – 30gm

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Preparation Method:

Heat oil in a pan, add chopped garlic, chopped onion and chopped green chilli.

Add beans, carrot, bell pepper and toss. 

Add kidney beans, corn kernels and toss along with jalapenos and other veggies.

Once done, add baked beans, millet and sriracha seasoning.

Now cook the veggies with the seasoning, while you garnish with chopped coriander, red paprika, salt and pepper. Mix well.

Add Tomato concasse, stock and cook well.

Adjust the seasoning and the consistency.

Garnish with red paprika, chopped coriander and serve with garlic bread. 

 

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