Vegetarian Red Chili
- Yield servings
Beets and fire-roasted tomatoes color this gluten-free vegetarian chili. Serve with wedges of corn bread, if you like.
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chipotle powder
- 2 tablespoons vegetable oil
- 3 large beets, trimmed, peeled, and chopped
- 1 large red onion, finely chopped
- 1 large red pepper, chopped
- 1/2 teaspoon ground black pepper
- 4 -- garlic cloves, crushed with garlic press
- 1 can fire-roasted diced tomates
- 1 can low-sodium black beans, rinsed and drained
- 1 can low-sodium red kidney beans, rinsed and drained
- 1 can low-sodium pinto beans, rinsed and drained
- 1 cup water
- 1 cup reduced-fat sour cream
- 1/4 cup packed fresh cilantro leaves
1. In 7- to 8-quart Dutch oven or heavy saucepot, combine cumin, oregano, and chile powder. Cook over medium heat 1 to 2 minutes or until toasted and fragrant. Transfer to sheet of waxed paper; set aside. In same Dutch oven, heat oil over medium heat until hot. Add beets, onion, red pepper, and ¼ teaspoon black pepper. Cook 15 minutes or until vegetables are tender, stirring occasionally.
2. Add garlic and reserved spice mixture. Cook 2 minutes, stirring constantly. Add tomatoes with their juice, beans, and water. Heat to boiling over medium-high heat. Reduce heat to medium-low and simmer 30 minutes, stirring and mashing some beans occasionally. Season with remaining ¼ teaspoon black pepper. (Can be prepared to this point up to 2 days ahead; transfer to airtight container and refrigerate. Reheat before serving.) Divide among serving bowls and top with sour cream and cilantro.
Reprinted with permission from Easy Gluten-Free from the Editors Good Housekeeping, Hearst Books.