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  • Prep-time: / Ready In:
  • Makes 10 cups

This vegan red bean chili is bursting with fresh produce, hearty kidney beans, and delicious smoky spices that will amp up your dinnertime. Millet is the surprising ingredient that adds extra heft to each spoonful and offers a subtle chewy texture. If you can’t find poblano peppers, substitute green or yellow bell peppers and kick up the heat with a little extra jalapeño. Soak up the savory stew with a side of brown rice or whole wheat tortillas!

Hearty Red Bean Chili in a white bowl with tortillas on the side


  • 2 cups finely chopped yellow onions
  • 2 cups finely chopped red bell peppers
  • 1 cup coarsely chopped fresh poblano chile peppers
  • ½ cup millet
  • 2 tablespoons finely chopped and seeded fresh jalapeño
  • 3 cloves garlic, minced
  • 4 cups vegetable broth or water
  • 3 15-oz. cans diced fire-roasted tomatoes, undrained
  • 2 15-oz. cans red kidney beans, rinsed and drained
  • 1 tablespoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano, crushed
  • ½ teaspoon chipotle chile powder or finely chopped chipotle chile pepper in adobo sauce
  • 2 tablespoons paprika
  • 2 tablespoons lemon juice
  • Sea salt, to taste
  • Corn tortillas or steamed rice, for serving


  1. In a Dutch oven cook the first six ingredients (through garlic) over medium-low 15 minutes, stirring occasionally. Add water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
  2. Add the next eight ingredients (through paprika). Bring to boiling; reduce heat. Simmer, covered, 30 minutes or until millet is tender.
  3. Stir in lemon juice and season with salt. Serve hot with tortillas or rice.

Comments (3)

(5 from 1 votes)
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zana8 hours ago
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can quinoa be substituted for millet?

TC6 days ago
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The recipe lists CANNED kidney beans (which, obviously, are already cooked) as an ingredient. No need to adjust the liquid unless you want a thicker chili (just add less liquid).

NessieJayModel1 week ago
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This tastes very good. How would you adjust the amount of water added if you chose to use fully-cooked beans instead?

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit for more.

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