Beet & Black Bean Chili
This colorful, hearty chili combines earthy red beets with protein-packed black beans for a uniquely satisfying meat-free meal. The natural sweetness of roasted beets balances perfectly with smoky spices, creating a comforting bowl that's as nutritious as it is delicious.
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Servings: 4
Calories: 185kcal
Ingredients
- 2 medium red beets peeled and diced
- 1 can black beans drained
- 1 onion chopped
- 3 cloves garlic minced
- 2 cups veggie broth
- 1 can diced tomatoes
- 1 tsp chili powder
- 1 tsp cumin
- Salt to taste
- 1 bell pepper chopped
- 1 small jalapeño minced
Instructions
- Heat oil in a large pot over medium heat. Sauté the onion and garlic until fragrant and translucent, about 3-4 minutes.
- Add diced beets, bell pepper, and jalapeño. Cook until vegetables are tender, approximately 15-20 minutes.
- Add black beans, vegetable broth, diced tomatoes, chili powder, and cumin to the pot.
- Bring mixture to a boil, then reduce heat and simmer for 15-20 minutes until flavors blend and beets are fully tender.
- Season with salt to taste and serve hot.
Notes
Use fire-roasted tomatoes for added smoky flavor depth
Pre-roast beets in the oven at 400°F for faster cooking time
Add extra jalapeños for more heat or omit for milder version
Substitute sweet potatoes for beets if desired for different flavor profile
Can be made 2-3 days ahead and reheated - flavors improve with time
Freeze leftovers for up to 3 months in airtight containers
Top with avocado, cilantro, or plain Greek yogurt for extra richness
Nutrition
Calories: 185kcal | Carbohydrates: 38g | Protein: 9g | Fat: 2g | Saturated Fat: 0.3g | Sodium: 480mg | Potassium: 820mg | Fiber: 12g | Sugar: 14g