Sorghum & Black Bean Chili | Hearty Gluten-Free Ancient Grain Recipe

A hearty, satisfying chili featuring chewy sorghum grains and black beans in a rich, spiced tomato base. About This Recipe Sorghum is an ancient grain that's naturally gluten-free and incredibly resilient. Its chewy texture and mild, slightly sweet flavor make it perfect for chili, adding substance and nutrition. Together, sorghum and black beans provide complementary plant proteins, fiber, and satisfying comfort in every bowl. This chili has a thick, stew-like consistency with a hearty chili-grain hybrid character. Ingredients 1 cup whole grain sorghum 3 cups vegetable broth (for cooking sorghum) 2 tablespoons olive oil 1 large onion, diced 3 cloves garlic, minced 1 bell pepper, diced 1 tablespoon tomato paste 2 cans (15 oz each) black beans, drained and rinsed 1 can (28 oz) crushed tomatoes 1 can (15 oz) diced tomatoes 2 tablespoons chili powder 1 tablespoon cumin 1 teaspoon smoked paprika ½ teaspoon oregano ¼ teaspoon cayenne pepper (optional, for heat) 1 teaspoon cocoa powder (optional, for depth) 1 teaspoon salt (or up to 1½ teaspoons to taste) ½ teaspoon black pepper 1 tablespoon apple cider vinegar (optional, for brightness) Toppings: avocado, cilantro, lime, sour cream, cheese, green onions Instructions Cook sorghum: Combine sorghum and vegetable broth in a pot. Bring to a boil, reduce heat, cover, and simmer for 50-60 minutes until tender but still chewy. Drain any excess liquid. While sorghum cooks, heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened. Add garlic and bell pepper, cook for 2-3 minutes. Add tomato paste and cook for 1 minute, stirring constantly. Stir in chili powder, cumin, smoked paprika, oregano, cayenne, and cocoa powder (if using). Cook for 1 minute until fragrant. Add black beans, crushed tomatoes, and diced tomatoes. Stir to combine. Add cooked sorghum to the pot. Bring to a simmer, then reduce heat to low. Cover and cook for 30 minutes, stirring occasionally. Season with salt (start with 1 teaspoon, taste, and add up to ½ teaspoon more if needed) and black pepper. Stir in apple cider vinegar if using for brightness. Serve hot with desired toppings. Recipe Details Prep Time: 15 minutes Cook Time: 90 minutes Total Time: 90-105 minutes Servings: 6-8 Difficulty: Easy Dietary Info: Vegan, Gluten-Free, Dairy-Free Tips & Variations Understanding the Texture This chili has a thick, stew-like consistency The sorghum adds a pleasant chew (similar to barley) It's a chili-grain hybrid style, heartier than traditional bean-only chili The texture is spoonable and substantial Sorghum Cooking Tips Sorghum takes longer to cook than most grains - plan accordingly It should be tender but retain a pleasant chew You can cook sorghum up to 3 days ahead and refrigerate For faster cooking, soak sorghum overnight and reduce cooking time to 40 minutes Seasoning & Depth Start with 1 teaspoon salt, then taste and adjust - you may need up to 1½ teaspoons depending on your broth and tomatoes Tomato paste sautéed with the spices adds concentrated flavor Cocoa powder adds subtle depth without chocolate flavor Apple cider vinegar at the end brightens the whole dish For extra umami, add 1 teaspoon soy sauce or tamari Flavor Variations Add 1-2 chipotle peppers in adobo for smoky heat Stir in corn kernels in the last 10 minutes Add diced sweet potato for extra heartiness Use pinto or kidney beans instead of black beans Texture Adjustments For thicker chili, simmer uncovered for the last 15 minutes For thinner consistency, add more vegetable broth Mash some of the beans against the pot for creamier texture Make-Ahead & Storage Chili tastes even better the next day as flavors meld Refrigerate for up to 5 days Freeze in portions for up to 3 months Reheat gently, adding liquid if needed Serving Suggestions Top with avocado, cilantro, and a squeeze of lime Serve over rice or with cornbread Use as a filling for tacos or burritos Top baked potatoes with chili

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