Millet Chili

Serves 6

2 tablespoons extra virgin olive oil
1 large onion, finely chopped
2 stalks celery, diced
1 carrot, diced small
1 green pepper, diced small
4 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon oregano
1 28-oz can diced tomatoes 
2 ½ cups vegetable broth
3/4 cup millet
1 15-oz can small red beans
1 cup corn
1 teaspoon sea salt
hot sauce to taste

Heat oil over medium heat in a large saucepan. Add onions, celery, carrot, pepper and garlic. Cook for about 10 minutes or until softened. Stir in chili powder and oregano and cook for one minute. Add tomatoes and broth and bring to a boil. Add beans, millet, and corn and season with salt. Return to a boil, reduce heat and simmer until millet is tender, about 30 minutes. Season with hot sauce to taste.