Millet Chili

For a quick, nutritious solution to your dinner-time dilemmas, try this vegetarian chili.

1 tablespoon olive oil

2 onions, finely chopped

2 stalks celery, diced

1 carrot, diced

1 green bell pepper, diced

4 cloves of garlic, minced

2 tablespoons chili powder

1 can diced tomatoes with juice

2 1/2 cups vegetable stock

1 cup millet

2 cups pinto beans

1 cup corn kernels

Heat oil over medium heat in a large skillet. Add onions, celery, carrot, bell pepper and garlic. Reduce heat to low. Cook vegetables for 10 minutes or until soft. Increase heat to medium, and add chili pepper. Stir for one minute. Add tomatoes and vegetable stock and bring to a boil. Season with salt and pepper. Add beans, millet and corn. Return to a boil, and simmer until millet is tender.