Vegetarian Chili Made With Beets
This hearty vegetarian chili is made with roasted beets and beans
Servings 2 People
Calories 331kcal
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.