Thursday, June 10, 2010

chili with millet and avocado

I had a bunch of cooked pinto beans in the fridge that needed to be cooked, so I decided to make a chili. I don't really believe in using recipes for chili, I just use the ingredients I have around. I used a can of fire-roasted tomatoes w/ chipotle, the cooked pinto beans (2.5 cups), some onion, garlic, chili powder, cumin, onion powder, oregano, paprika and a lil frozen corn.

The millet was toasted, then cooked with water, a lil tomato paste, salt, splash of hot sauce, then simmered for 25 minutes.

This tasted fabulous topped with some chopped avocado :)

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