This hearty gluten-free and veggie packed stew is sure to become a new favorite. Easy to make, 10 ingredients, and delicious!
In a large sauce-pot over medium high heat, sauté the onions with a splash of vegetable broth until slightly translucent, about 2 minutes. Add the garlic and jalapenos and sauté for another minute. Adding a splash of broth if the pan is getting dry.
Add the chili powder and bell peppers and stir to coat the spices. Add the potatoes, millet, tomatoes, beans, and vegetable broth and stir. Bring to a boil, then lower heat and simmer for 25-30 minutes. Season with salt and freshly cracked black pepper to taste.
Ladle stew into bowls and top with creamy almond butter and fresh scallions (optional)
*The stew with absorb all the flavors the more it sits, and the millet will also absorb the liquid. When you reheat the stew, you might need to add a little broth or water to thin it out.
*This will keep in the fridge for 4 days or in the freezer for a month.