Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.
  • Add the garlic cloves, vegetable broth, spices, and diced tomatoes.
  • Bring to a boil and reduce heat to a simmer until it reaches a thicker, chili consistency. Mine only took 5 – 10 minutes.
  • Finally, add the shredded beets, and stir everything together.
  • Remove from the heat and transfer the chili to individual bowls.
  • Top with sour cream, avocado, cilantro, whatever you want!