Hearty Vegan Red Bean Chili - Forks Over Knives

Ingredients

• 2 cups finely chopped yellow onions
• 2 cups finely chopped red bell peppers
• 1 cup coarsely chopped fresh poblano chile peppers
• ½ cup millet
• 2 tablespoons finely chopped and seeded fresh jalapeño
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth or water
• 3 15-oz. cans diced fire-roasted tomatoes, undrained
• 2 15-oz. cans red kidney beans, rinsed and drained
• 1 tablespoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano, crushed
• ½ teaspoon chipotle chile powder or finely chopped chipotle chile pepper in adobo sauce
• 2 tablespoons paprika
• 2 tablespoons lemon juice
• Sea salt, to taste
• Corn tortillas or steamed rice, for serving