Sorghum-and-bean chilli

Sorghum-and-bean chilli

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  • 1 to 2
  • Easy
  • wheat and gluten free
  • 5 minutes, plus overnight soaking time
  • 1 hour
  • Woolworths Spanish Red 1 litre

“Nothing says winter comfort more than a pot of spicy chilli – all for yourself!”


  • 50 g Woolworths red sorghum, soaked overnight
  • 50 g dried speckled beans, soaked overnight
  • 2 cups stock or water
  • 4 T olive oil
  • 200 g lean beef mince
  • 1 small onion, roughly chopped
  • 1 bird’s-eye chilli, chopped
  • 1 clove garlic, finely chopped
  • 1 T Woolworths steak rub
  • 1 t ground cumin
  • 1 t ground coriander
  • 1 t dried oregano
  • 100 g diced canned tomatoes, (freeze the rest!)
  • 2 T crème fraîche, for serving
  • 1 baby onion, finely chopped, for serving
  • 10 g Cheddar, grated, for serving

Cooking Instructions

1. Drain the sorghum and beans, place in a saucepan and cover with the water or stock. Cook for 40 minutes, or until the beans are cooked. Drain, reserving the cooking liquid.

2. Heat the olive oil in a separate saucepan and fry the mince until cooked, about 5 minutes. Add the onion and chilli.

3. Fry gently for 5 minutes, or until the onion is soft and well caramelised. Add the garlic and spices and fry for 2 minutes, or until fragrant.

4. Add the tomatoes, sorghum, beans and their cooking liquid and stir until well combined. Simmer uncovered for 10 minutes, stirring occasionally. When the sauce is reduced and thick, stir once more. Serve topped with the crème fraîche, onion and cheese.

Cook's note: Soak the sorghum and beans overnight for quicker cooking the next day. Serve the chilli with warm crusty bread or your choice of starch.

Find more beans recipes here.

Photographs: Jan Ras 
Food assistant: Ellah Maepa

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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