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Red Chili

  • 6servings
  • 70minutes
  • 376calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, H, C, E, P
MineralsZinc, Copper, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons ground cumin

  2. 1 teaspoon dried oregano

  3. 1/2 teaspoon dried chipotle powder

  4. 2 tablespoons vegetable oil

  5. 24 ounces beets , trimmed peeled and chopped (3 large)

  6. 1 large red onion , chopped fine (about 1 lb)

  7. 10 ounces red peppers, chopped (1 large)

  8. 4 garlic cloves , crushed

  9. 28 ounces fire roasted tomatoes , diced (canned)

  10. 1 1/2 cups black beans , cooked or 1 (15 ounce) can black beans

  11. 1 1/2 cups red kidney beans , cooked or 1 (15 ounce) can red kidney beans

  12. 1 1/2 cups pinto beans , cooked or 1 (15 ounce) can pinto beans

  13. 1 cup water

  14. 1 cup sour cream (to garnish)

  15. 1/4 cup fresh cilantro , packed for garnish

  16. cornbread, for serving

Instructions Jump to Ingredients ↑

  1. In a Dutch oven, over medium heat, cook cumin, oregano, and chili for 1 to 2 minutes, then remove and set aside.

  2. Heat oil in the Dutch oven, still on medium heat, and add beets, onions, red pepper, 1/4 teaspoon black pepper and cook about 15 minutes, stirring occasionally.

  3. Add garlic, spices, and cook 2 minutes while stirring.

  4. Add tomato, beans, and water then increase heat to medium high and bring to a boil; reduce heat to medium low and cook 30 minutes, stirring occasionally and mashing some of the beans.

  5. Season with an additional 1/4 teaspoon black pepper, if needed.

  6. Divide chili among individual serving bowls; garnish with a dollop of sour cream and fresh cilantro and cornbread on the side.

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