Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Kidney beans; dried 4 c Water
Picked over; rinsed 1 cn Plum tomatoes (35 oz)
2 tb Olive oil 1/2 c Tomato sauce
2 md Onions; peeled, diced 3 tb Chili powder
4 Garlic cloves 1 tb Cumin; ground
; peeled, minced 1 ts Turmeric
1 lg Bell pepper; green 1 ts Oregano; dried
Cored, seeded; 1/4" dice 1 c Millet; rinsed, drained
1 Jalapeno pepper Salt
; trimmed, minced

--------------------------GARNISH-------------------------------
2 c Yogurt; plain 2 Oranges; peeled, sectioned,
1 bn Scallions; trimmed, cut in Cut into pieces
-real small pieces

Place the beans in a large saucepan. Add boiling water just to cover
and let set 1 hour. Drain the beans, cover with fresh water, and
bring to boil over high heat. Reduce heat to medium, cook, partially
cover, until tender but not soft - about 50 minutes to an hour. Drain
and set aside. Heat oil in large saucepan over medium-high heat. When
hot but not smoking, add onions, garlic, bell pepper, jalapeno.
Reduce heat to medium and cook, stirring frequently, until onions
turn translucent - about 9 minutes. Add reserved beans, 2 cups water,
tomatoes, tomato sauce, spices and oregano. Mix well and bring to
boil. Reduce heat to medium-low, cook, partially covered, 1-1/2
hours. Add millet and remaining 2 cups water, stir, and continue
cooking until millet and beans are cooked through but not mushy, the
flavors have mellowed and chili is rich and aromatic - at least 2
hours. Stir occasionally, being sure mixture doesn't stick to bottom
of pan. Salt to taste. To serve, lade the chili into warmed bowls,
and either top with yogurt, scallions and oranges or pass them
seperately.

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