Vegetarian Beet Chili
The BEST vegetarian chili recipe for the Super Bowl or whenever!! You’ll be obsessed with the flavor! Plus it’s low carb, gluten free, and paleo!!
The Super Bowl is on the horizon and you know what that means!! Snacks on snacks on snacks. People are going to come over and want to be fed really delicious comfort food. You know it’s going to happen.
On the flip side people will come over and be all like, “ugh why is there all this junk food? I’ll just eat later.”
Sure, the Super Bowl can be a time to indulge a bit. But, I think it’s also fun to do fun new takes on old favorites. Enter chili chili chili!! You know my obsession with chili is real. It started in college when I took my first spoonful. The I began piling it on nachos and it was a slippery slope from there, you guys.
Well, I thought it would be fun to do a lightened up, vegetarian chili. The taste is ON POINT. It is packed with goodies and you don’t even miss the meatiness.
Oh! And there are smoky shredded beets in there that adds more depth and deliciousness to the dish. If you’re looking to dip your toes into the beet pond, I’m strongly suggesting you take a gander at Love Beets! They’re pre-packages, already cooked beets infused with flavor!! It takes the time and mess out of your beet consumption, you won’t be disappointed 🙂
So let’s make some Vegetarian Beet Chili!
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, Simply Organic 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!
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The BEST vegetarian chili recipe for the Super Bowl or whenever!! You’ll be obsessed with the flavor! Plus it’s low carb, gluten free, and paleo!!
Ingredients
- 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
Instructions
- 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!
Notes
- Per serving: Calories 190; Fat 23.2g (Sat 5.2g); Protein 6.3g; Carb 23.2g (net carb 18g); Fiber 5.2g; Sodium 1045mg
Nutrition
- Serving Size: 4
Enjoy!! xo
Thank you so much to LoveBeets for sponsoring this post!! I love working with my favorite brands and couldn’t be more thrilled they support The Toasted Pine Nut!! xo
