VG Vegetarian

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!!



  • 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


  1. 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.
  2. Add the garlic cloves, vegetable broth, spices, and diced tomatoes.
  3. Bring to a boil and reduce heat to a simmer until it reaches a thicker, chili consistency. Mine only took 5 – 10 minutes.
  4. Finally, add the shredded beets, and stir everything together.
  5. Remove from the heat and transfer the chili to individual bowls.
  6. Top with sour cream, avocado, cilantro, whatever you want!


  • 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 Info:

  • Serving Size: 4
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