Cynthia's Chili

(recipe from Christina Cooks)

This was a macrobiotic recipe for chili that I added all manner of nightshade vegetables to, with good result.  Also, I doubled everything listed below to create a huge pot of chili:

1-inch piece kombu
1/2 cup each cooked pinto beans and kidney beans
1/2 cup each winter squash, carrot, onion, and celery - large dice
1 cup millet
soy sauce
generous pinch cumin powder
1-2 tsp. chili powder
water or vegetable broth

Place kombu in the bottom of a soup pot.  Layer the onion, celery, squash, carrot, millet, and beans.  Add the cumin and chili powders.  Add water or broth to cover all ingredients and sprinkle lightly with soy sauce.  Cover, bring to a boil, lower heat and simmer for 35 minutes, until millet becomes creamy and chili takes on a thick, "meaty" texture.

At this point, I added two chopped tomatoes, about a cup of tomato puree, and about two Tbsp. of tomato paste.  I also added two jalapeno chilis, chopped and mostly seeded.  I also threw in some cilantro.  Then I simmered it some more.

(I made this 10/29/11 for "Soup Night" with Joann and Alison.  It snowed!  We avoided Meghan and Tim's Halloween party and instead watched Love, Actually.  We enjoyed this chili with some red wine and crusty bread - it was tasty!  Leaving some of the jalapeno seeds in gave it a little kick, which was nice.)