Vegetarian Beet Chili

Name: Vegetarian Beet Chili
Cuisine: Latin American, American, Mexican
Ingredients: 2 tablespoons extra virgin olive oil; 1 red onion, chopped; 1 red bell pepper, coarsely chopped; 2 celery stalks, chopped; 4 garlic cloves, minced; 2 cup vegetable broth; 1 ½ tablespoons chili powder; 2 teaspoons cumin; 1 ½ teaspoons paprika; 1 teaspoon oregano; ¼ teaspoon sea salt; 2 15ounce cans of fire roasted diced tomatoes; 6 ounce package of Love Beets Smoky Shredded Beets; Cilantro for topping; Avocado, sliced for topping; Sour cream, for topping

6 steps

The BEST vegetarian chili recipe for the Super Bowl or whenever!! You'll be obsessed with the flavor! Plus it's low carb, gluten free, and paleo!!

Updated at: Mon, 09 Dec 2024 01:08:18 GMT

Ingredients

0 servings

2 tablespoonsextra virgin olive oil

2 cupvegetable broth

1 ½ tablespoonschili powder

2 teaspoonscumin

1 ½ teaspoonspaprika

1 teaspoonoregano

¼ teaspoonsea salt

2 x 15 ouncefire roasted diced tomatoes

cans

6 ounceSmoky Shredded Beets

Instructions

Step 1

Place the olive oil, onion, bell pepper, and celery in a large saucepan over medium high heat. Cook for about 8 minutes, stirring frequently, until the veggies are soft and the onion is translucent.

Step 2

Add the garlic cloves, vegetable broth, spices, and diced tomatoes.

Step 3

Bring to a boil and reduce heat to a simmer until it reaches a thicker, chili consistency. Mine only took 5 – 10 minutes.

Step 4

Finally, add the shredded beets, and stir everything together.

Step 5

Remove from the heat and transfer the chili to individual bowls.

Step 6

Top with sour cream, avocado, cilantro, whatever you want!

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