Red Chili Recipe – Eats Now

Name: Red Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons ground cumin; 1 teaspoon dried oregano; ½ teaspoon dried chipotle powder; 2 tablespoons vegetable oil; 24 ounces beets, trimmed peeled and chopped (3 large); 1 large red onion, chopped fine (about 1 lb); 10 ounces red peppers, chopped (1 large); 4 garlic cloves, crushed; 28 ounces fire-roasted tomatoes, diced (canned); 1 ½ cups black beans, cooked or 1 (15 ounce) can black beans; 1 ½ cups red kidney beans, cooked or 1 (15 ounce) can red kidney beans; 1 ½ cups pinto beans, cooked or 1 (15 ounce) can pinto beans; 1 cup water; 1 cup sour cream (to garnish); ¼ cup fresh cilantro, packed for garnish; cornbread, for serving (optional)

Servings: persons

2 teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon dried chipotle powder
2 tablespoons vegetable oil
24 ounces beets, trimmed peeled and chopped (3 large)
1 large red onion, chopped fine (about 1 lb)
10 ounces red peppers, chopped (1 large)
4 garlic cloves, crushed
28 ounces fire-roasted tomatoes, diced (canned)
1 ½ cups black beans, cooked or 1 (15 ounce) can black beans
1 ½ cups red kidney beans, cooked or 1 (15 ounce) can red kidney beans
1 ½ cups pinto beans, cooked or 1 (15 ounce) can pinto beans
1 cup water
1 cup sour cream (to garnish)
¼ cup fresh cilantro, packed for garnish
cornbread, for serving (optional)

1
In a Dutch oven, over medium heat, cook cumin, oregano, and chili for 1 to 2 minutes, then remove and set aside.
2
Heat oil in the Dutch oven, still on medium heat, and add beets, onions, red pepper, 1/4 teaspoon black pepper and cook about 15 minutes, stirring occasionally.
3
Add garlic, spices, and cook 2 minutes while stirring.
4
Add tomato, beans, and water then increase heat to medium high and bring to a boil; reduce heat to medium low and cook 30 minutes, stirring occasionally and mashing some of the beans.
5
Season with an additional 1/4 teaspoon black pepper, if needed.
6
Divide chili among individual serving bowls; garnish with a dollop of sour cream and fresh cilantro and cornbread on the side.

699

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 teaspoons ground cumin, 1 teaspoon dried oregano, ½ teaspoon dried chipotle powder, 2 tablespoons vegetable oil, and more.

Yes, Red Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Chili

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