Another crazy hectic month of making Organic Chocolates, I’ve been so behind on posting so I am not going to go into great detail on the blog chat. I will just say that I did not grow up being a fan of beets, however, I absolutely love them in this recipe and plan on trying them out in a few more applications!! This Chili was so amazingly delicious and beautiful to look at too….best after effect, NO heartburn!!!
Whatcha need to get yo beet chili on:
1 large beet, peeled and diced into even bite sized pieces
5 – 7 small sweet peppers chopped
1 cup of pre-soaked or 1 can Black Beans w liquid (recommend Eden Organic BPA Free brand if going the canned route)
1 cup/can Kidney Beans
1 cup/can Pinto Beans
3 cloves of garlic, minced
1 small onion, diced
3T olive oil
1 cup or 6 oz of tomato sauce (can be jarred sauce you use for pasta, trust me)
1t dried Mexican Oregano (optional)
1/2 chili powder
1 small spicy chili pepper of your choice (optional depending on your preferred heat level)
In a large soup pot heat on med heat the olive oil. Add onions, garlic and peppers, saute for 2-3 minutes until softened, add beet, beans (if canned include liquid) if not canned also add 1 cup water. Add spices and salt to taste, cook on med heat, simmer until beet pieces are tender (20-25) minutes (add more liquid if needed, water or veggie broth depending on how thick you want your chili, we like it thick). Add tomato sauce and sugar, stir through, add salt or more chili powder to your taste. When chili comes back to simmer, turn off heat and serve. Various toppings can be added, I used slivered almonds and nutritional yeast, feel free to experiment.