Red Chili with Fire-Roasted Tomatoes

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.

Red Chili with Fire-Roasted Tomatoes

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    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


    Prep: 35 min Total:
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    • 1

      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.

    • 2

      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.

    nutritional information

    14 g
    8 g
    Saturated Fat:
    1 g
    59 g
    18 g
    725 mg
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