Teff Chili

I made a batch of Teff recently and used it in several recipes. Making the batch ahead of time is a time saver when it comes to preparing the meals.

You can use canned beans or dry beans that you have already hydrated. If you use canned beans, drain and rinse them before adding to the pot. 


  • Olive oil ... just enough so items do not stick to the pot  

  • 1/2 cup diced onion

  • 6 cloves of garlic diced

  • 4 cups of beans (use a combination of black, pinto, and kidney)

  • 2 cups corn (I used frozen) If you use canned, drain the can before adding the corn to the pot.

  • 1 can tomatoes (I used fire roasted)

  • 2 carrots diced

  • 1 TBSP cayenne

  • 1 TBSP cumin

  • 1 TBSP paprika

  • 2 cups cooked teff


  • Satue onion, garlic, and carrot in olive oil for a few minutes

  • Add spices and tomatoes and stir to combine.

  • Add bean, corn, and teff and stir to combine. 

  • Bring to a boil. 

  • Reduce to simmer, cover, and cook for about 20 minutes. 

Serving options:

  • Add salt and pepper to taste 

  • Gluten free bread

  • Top with avocado

  • Top with raw red onion

  • Top with gluten free tortilla chips

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