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Vegetarian Chili Made With Beets
This hearty vegetarian chili is made with roasted beets and beans
Course
Appetizer, Side Dish
Cuisine
American, Mexican
Prep Time
15
minutes
Cook Time
45
minutes
Total Time
1
hour
Servings
2
People
Calories
331
kcal
Author
Healing Tomato
Ingredients
2
beets
Fresh, thoroughly washed
1
can
dark red kidney beans
drained and washed
1
can
black beans
drained and washed
1
can
pinto beans
drained and washed
5
cherry tomatoes
1/2
can
tomato sauce
(unsalted)
1/2
red onion
Finely chopped
3
cloves
garlic
Finely chopped
1
habanero chili
or 2 jalapenos
2
tsp
Sunflower Oil
2
tsp
salt
1
tsp
black pepper
freshly ground
1
tsp
cayenne pepper
(optional)
1
tsp
lemon juice
1/2
tsp
sugar
(optional)
1
tsp
cumin seeds
1
tsp
cumin powder
2
tsp
Romano cheese
or Cojita
1
cup
water
Instructions
How To Cook Beets
Preheat oven to 400 degrees. Wear plastic gloves when working with beets
Make shallow cuts in the beets and lightly oil them
Wrap them in aluminum foil
Cook them for about 25-30 Minutes or until a knife passes them easily
Remove them from the oven and let them cool while covered/
Remove foil and cut beets into small bite size pieces
To Cook the Chili
Split habanero into half and remove the seeds. Wear plastic gloves
Finely chop habanero
In a pan, add the oil and warm it up
Add the onions, cumin seeds, garlic and habanero pepper
After 30 Seconds, add the beets and cherry tomato
Cook for 15 minutes on low heat or until the beets turn slightly crispy
Add the salt, fresh pepper, cayenne pepper and sugar
Add the cumin powder
Add the tomato sauce and all the beans
Add the water and cover
Allow the vegetarian beet chili to simmer for about 25 minutes on low heat
Add the lemon juice at the end and heat for 5 more minutes
Remove the vegetarian beet chili from heat and adjust taste if needed.
Serve the vegetarian beets chili in a bowl and top with cheese. Omit cheese to keep it vegan