Blissfully Beet Chili

This chili is SO scrumptious, and has a great kick from the adobo sauce (which comes from a can of chipotle peppers in adobo sauce!), and has a beautiful red color. Be prepared to scarf down your bowl, and quickly be back for seconds.

I chopped all of my vegetables into large pieces – I like a rustic, chunky chili. Cut your vegetables however you like.

You’ll need:

½ c. chopped red onion
1 t. crushed garlic
2 large carrots, roughly chopped
2 unpeeled beets, roughly chopped
15 whole cherry tomatoes
½ chopped jalepeno
2 cans diced tomatoes
Approximately ½ c. lentils (I just dumped in what I had)
1 T. chipotle adobo sauce (less if you want less of a kick)
1/8 c. green salsa
4 c. water
1 t. cinnamon
2 T. chili powder
1 T. cumin
1 t. dried cilantro
1-2 T. olive oil

Directions:

Heat olive oil in a large pot. Once heated, add onion, garlic, and jalepeno and cook for a few minutes, just until the flavors have a chance to combine. Add carrots and beets and sitr; cook for about five minutes. Add tomatoes (both canned and fresh), lentils, salsa, and spices and cook for another five minutes, so the spices have a chance to combine. Add water and stir. Cover with a lid and cook for about 40 minutes over medium-high heat. You want the lentils and veggies to be tender.

Scoop some into a bowl and enjoy! Serves approximately 6 people. 

What do you think about beets? Like them? Hate them? Why?
Much love,