Smoky Three Bean Chilli
  • 1 cup Black Eyed Peas, uncooked
  • 1 cup Black Beans, uncooked
  • 1 cup Azuki Beans, uncooked
  • 9 cups Filtered Water (*plus extra for soaking beans)
  • 1 tbsp Coconut Oil
  • 1 large Yellow Onion, diced
  • 2 Green Peppers, diced
  • 2 Red Peppers, diced
  • 1 Orange Pepper, diced
  • 2 cups Mushrooms, diced
  • ¾ cup Corn, frozen
  • 4 Garlic Cloves, minced
  • 2-1/2 tbsp Smoked Paprika
  • 2-1/2 tbsp Cumin
  • 2 tsp Oregano
  • 4 large Tomatoes, diced
  • 1 cup Millet, uncooked
  • 4 cups Vegetable Broth
  • ½ tsp Sea Salt, or more to taste
  • 1 tsp Cacao Powder
  • ½ tsp Cinnamon
  1. Soak the beans overnight in water*.
  2. Drain and rinse the beans, then place in extra large pot. Add the filtered water and bring beans to a boil. Reduce heat to simmer and cook for 30 mins. Drain any remaining water and set aside.
  3. In a frying pan, add coconut oil and onions, sauté on med low heat until onions are translucent.
  4. Increase the heat to medium high heat, add the peppers, mushrooms, and corn. Cook until vegetables are lightly browned.
  5. Reduce heat, add the garlic, paprika, cumin, and oregano. Continuing to stir and cook for another minute. Remove from heat.
  6. Add the vegetable mixture, tomatoes, millet, vegetable broth, sea salt, cacao powder, and cinnamon to the pot of cooked beans.
  7. Stir well, cover with lid and simmer on low for at least 30 minutes or longer, allowing the millet to cook and the flavours to mix. Make sure to give it a good stir about every 10 minutes or so.
  8. Serve with fresh cilantro on top, and hot sauce for some heat. Cayenne or crushed chill peppers could also be added while cooking to make a spicy version.
Recipe by The Two Kitchens at