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Stumble this recipeRecipe: Neat Beet Chili edit
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Upload a photoCreated by: Anonymous
Tags: Bean, Fruit, Legumes, Potatoes, Root, Seed, Soup, Stew, Tuber, Tubers, Vegetable
edit Ingredients
1 |
tablespoon canola oil |
1 |
medium yellow onion, diced |
1 |
lrg celery stalk, chopped |
2 |
|
3 |
cups water |
2 |
cups diced beets |
1 |
cup diced white potato, peeled if desired |
15 |
ounces canned stewed tomatoes |
2 |
teaspoons chili powder, up to 3 |
2 |
|
1 |
|
½ |
teaspoon ground black pepper |
½ |
teaspoon salt |
15 |
ounces canned cranberry beans, (Roman) |
|
OR red kidney beans, drained |
2 |
tablespoons tomato paste |
1 |
cup chopped beet greens |
|
(optional) |
edit Preparation
Step 1 |
|
Step 2 |
Beets give this chili an enticing reddish hue. If the leafy beet greens are in good shape, they can be chopped and added to the chili for an interesting flavor and texture. |
Step 3 |
Heat oil in large saucepan. Add onion, celery and garlic; saute 5 minutes. |
Step 4 |
Stir in water, beets, potato, stewed tomatoes, chili powder, oregano, basil, pepper and salt; bring to a simmer. Cook uncovered over medium-low heat, stirring occasionally, until beets and potatoes are tender, about 30 minutes. |
Step 5 |
Stir in beans, tomato paste and beet greens if desired. Cook 10 to 15 minutes more over low heat. Remove from heat: let stand 5 to 10 minutes before serving. |
Step 6 |
Ladle chili into bowls. Serve with warm dark bread or Italian bread if desired. |
Step 7 |
Makes 6 servings. |
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