Summary

Ingredients

• 0.5 ½ cup millet
• 1 cup vegetable broth
• 1 large onion (s)
• 1 clove garlic
• 2 cans tomato (s), chunky, 400 g each
• 2 cans kidney beans, 400 g
• 1 can corn, 340 g
• 1 piece (s) chocolate, dark
• Oregano, dried
• Cumin powder
• Cayenne pepper
• Coriander powder
• salt
• olive oil

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Instructions

1. Dice the onion. Heat the olive oil over medium heat and sauté the onion cubes until translucent.
2. Rinse the millet in a colander and add to the onions. Pour in the vegetable stock, bring to the boil, turn down the heat and cover the millet for 20 minutes over a low heat.
3. Add the tomatoes with the spices, chocolate and pressed garlic to the millet. Drain the beans and rinse in a colander. Drain the corn and add to the millet with the beans. Bring to the boil and simmer over low heat for 15 minutes.