Beets, chipotle chili powder, and fire-roasted tomatoes give this chili a beautiful color—it would be perfect for Valentine’s Day.
Reprinted with permission from The Good Housekeeping 400 Calorie Vegetarian 2013 by Hearst Books, an imprint of Sterling Publishing Co., Inc.
|2 teaspoons ground cumin||4 cloves garlic, crushed with garlic press|
|1 teaspoon dried oregano||1 can fire-roasted diced tomatoes|
|1/2 teaspoon chipotle chile powder||1 can low-sodium black beans, rinsed and drained|
|2 tablespoons vegetable oil||1 can low-sodium red kidney beans, rinsed and drained|
|3 large beets, trimmed, peeled, and chopped||1 can low-sodium pinto beans, rinsed and drained|
|1 jumbo red onion, finely chopped||1 cup water|
|1 large red pepper, chopped||1 cup reduced-fat sour cream|
|1/2 teaspoon ground black pepper||1/4 cup fresh cilantro leaves|
In 7- to 8-quart Dutch oven or heavy saucepot, combine cumin, oregano, and chipotle 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, pepper, and ¼ teaspoon black pepper. Cook 15 minutes or until vegetables are tender, stirring occasionally.
Add garlic and reserved spice mixture. Cook 2 minutes, stirring constantly. Add tomatoes, all 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 up 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.
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