In a soup pot, saute the onions, green chili, Mexican seasoning, cumin, honey, parsley, garlic, vegan butter and salt until the onion is translucent. Add the millet, amaranth, corn and stock. Bring to a boil, cover, turn heat on low and let cook for 30 minutes. Fold in the bell pepper, Herbamare and cheese, pour into a casserole dish and bake for 30 minutes at 350 degrees. Serve hot.