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Beat Chili

A unique and comforting twist on traditional chili, featuring beets for added sweetness and vibrant color. Perfect for chilly nights and gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 medium beet peeled and diced
  • 1 medium bell pepper diced
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz diced tomatoes with juice
  • 2 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro for garnish optional

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Sauté the diced onion until translucent, about 5 minutes.
  3. Stir in the minced garlic and diced beet, cooking for a few minutes.
  4. Add the diced bell pepper to the pot.
  5. Add the kidney beans and diced tomatoes with their juice.
  6. Pour in the vegetable broth.
  7. Stir in chili powder, cumin, smoked paprika, salt, and pepper.
  8. Bring to a boil, then reduce to low heat and simmer for 30 minutes.
  9. Ladle into bowls and garnish with fresh cilantro if desired.

Notes

For an even deeper flavor, let the chili sit for a few hours or overnight in the fridge before reheating.