Favorite Recipes: Heart Beet Chili
Like fusion dishes? You'll love this sweet and spicy chili. This recipe was adapted from Oryana, a fantastic natural food market in Traverse City, Michigan. We fell in love at first taste when it was served at a Sips & Soups event sponsored by the Leelanau County Wine Trail. Paired with a dry, fruit forward Pinot Noir, it is out of this world. But, to be fair, it's also great just by itself.
This dish is both dairy-free and meat-free, but we often top with cheese, Greek yogurt, an egg...whatever. Monterey Jack cheese blends well with the sweet and spicy flavors. BTW, beets are a great anti-inflammatory, anti-oxidant, support healthy blood pressure, and more...so this chili will more than fill your tummy.
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HEART BEAT CHILI
Ingredients
1 pound beets, diced
3 tablespoons olive oil, divided
2 15oz cans black beans, rinsed
1 28oz can fire roasted diced tomatoes
2 teaspoon red wine vinegar
1 large onion, diced
1 large carrot, diced
1 stalk celery, chopped
1 jalapeno, minced
1 chipotle in adobo sauce, minced
2 teaspoons chili powder
2 teaspoons fajita seasoning
2 cups veggie stock
Cheese or Greek yogurt for topping
To learn more about gourmet cooking with fire or on a simple 2-burner stove, check out our video.
Instructions
For a complete list of all of our yummy camp recipes, click here.
1 pound beets, diced
3 tablespoons olive oil, divided
2 15oz cans black beans, rinsed
1 28oz can fire roasted diced tomatoes
2 teaspoon red wine vinegar
1 large onion, diced
1 large carrot, diced
1 stalk celery, chopped
1 jalapeno, minced
1 chipotle in adobo sauce, minced
2 teaspoons chili powder
2 teaspoons fajita seasoning
2 cups veggie stock
Cheese or Greek yogurt for topping
Instructions
Toss the beets with 2 tablespoon olive oil, roast in Banks Fry Bake pan over a fire* or two burner stove. Keep the lid on most of the time, checking and stirring occasionally. Blacken them a bit, without overcooking. Set aside and keep warm.
Add remaining olive oil to the Fry Bake, add onions, carrot, celery and sauté until onion is translucent.
In a large sauce pot or Dutch oven, add vinegar, broth, tomatoes, beans, beets, jalapeno and chipotle chili. Bring to a boil, then simmer for 20-30 minutes.
Top with cheese, yogurt, avocado, a fried egg, hot sauce, the works! Serves at least 6 hungry campers.
*For this recipe, we used our new Otzi Flame Flat Pack Grill, which is perfect for boondockers like us who are high on taste, but low on space. It allows us to make a Leave No Trace fire wherever we may be! Use our "CANLIFE" promo code at checkout for 10% off any Otzi gear.
For a complete list of all of our yummy camp recipes, click here.
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