Devils Red Hot Millet Hash Vegetarian
Spice up your dinner routine with this bold and flavorful Devils Red Hot Millet Hash – a vegetarian delight that’s as nutritious as it is delicious! This fiery dish combines fluffy millet with smoky paprika, zesty cumin, and a kick of chili flakes, perfectly balanced by the sweetness of red bell pepper and the vibrancy of freshly chopped cilantro. Protein-packed black beans and a tangy splash of lime juice round out this hearty, plant-based meal, making it a satisfying choice for vegans and vegetarians alike. Ready in just 40 minutes, this gluten-free recipe is ideal for busy weeknights or as a creative alternative to classic hash. Serve it as a standalone dish or pair it with avocado and warm tortillas for an irresistible spicy feast! Perfect for those who crave bold flavors with a healthy twist.
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Recipe Information
Ingredients
- 1 cup millet
- 2 cups water
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 medium jalapeño, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili flakes
- 1 cup canned black beans, rinsed and drained
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
In a medium saucepan, combine the millet and water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the millet is tender and water is absorbed. Remove from heat, fluff with a fork, and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent.
Stir in the red bell pepper and jalapeño, cooking for another 3-4 minutes until softened.
Add the minced garlic, smoked paprika, ground cumin, and chili flakes. Stir well to coat the vegetables in the spices and cook for 1 minute until fragrant.
Mix in the black beans, tomato paste, and vegetable broth, stirring until the tomato paste is fully incorporated. Simmer for 5 minutes, allowing the flavors to combine.
Add the cooked millet to the skillet, stirring to combine with the spiced vegetable mixture. Cook for an additional 3-4 minutes until heated through.
Season with salt and black pepper to taste. Stir in the fresh cilantro and lime juice just before serving.
Serve hot as a standalone dish or with a side of avocado slices and warm tortillas for extra indulgence!
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3528 mg | 153% | |
| Total Carbohydrate | 267.5 g | 97% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 20.1 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2472 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
