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Vegetarian Beet Chili


Description

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!!


Scale

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

  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!

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