Grab a big bowl to warm your belly and your heart this cool crisp Fall season.
Heat oil over medium heat in a large skillet. Add onions, celery, carrot, bell pepper and garlic. Reduce heat to low. Cook vegetables for 10 minutes or until soft. Increase heat to medium, and add chili pepper. Stir for one minute. Add tomatoes and vegetable stock and bring to a boil. Season with salt and pepper. Add beans, millet and corn. Return to a boil, and simmer until millet is tender.