Beetroot and Bean Chili

A classic Mexican chilli dish but with a Vegan twist; beetroot, beans and lentils. This recipe is the perfect weeknight meal as it is simple, delicious and takes just 30 minutes from start to finish!

Beetroot and Bean Chili

Read More…

I seriously love ‘Chili’!

I seem to have a bit of an on-going obsession with Mexican dishes all round I think. It must be the abundance of flavor combinations and spices that I absolutely love and I can pair it with my favourite things such as sweet-potato, wraps, avocado and cashew cream ‘cheese’.

  

I have been through lots of Mexican inspired dishes which I have shared with you and some of my favourites to get you started are these:

Veggie Enchilladas

Loaded Sweet-Potato Nachos

Black Bean and Sweet-Potato Tostada

Chili Cornbread Pie 

So as you can see, Mexican food is my jam! I love it and don’t plan on jumping off the wagon anytime soon!

This Beetroot and Bean Chili recipe though calls for a slightly different combination which I haven’t tested until now…Beetroot! Yes Beetroot in Chili really does work well! This recipe is similar to my Sweet Potato and Kale Chili recipe which uses a similar base recipe but it is mixed up with a combination of beans and beetroot instead of sweet-potato and kale. Obviously, both are delicious but if I had to pick, I think I’ve been won over by the beetroot and bean combination.

This idea was actually something I came across whilst at a local Vegan Café as it was one of their special dishes for the day, which I didn’t order because I never order anything that I think ‘I can make this at home’, because I often find if I try something, and it doesn’t taste as awesome as when I’ve had it by the professionals who get paid to serve me good food, then I’m extremely disappointed! Needless to say, I wasn’t disappointed with my Beetroot and Bean Chilli and it is perfect served with crispy cooked corn tortillas, avocado and cashew cream. (oh and some greens – if you’re like me and add greens to nearly everything!)

 


How To:

Before you begin cooking, make sure all your vegetables are diced into small chunks and I like to roast my beetroot in a little olive oil for 15 minutes prior to cooking but this is optional.

Start by heating olive oil over a medium heat in a large saucepan, then add the onion and garlic for a few minutes to soften, then add the bell pepper for 5 minutes to soften. Then add the chilli powder, cumin powder and tomato paste and coat in the vegetable mixture for a minute. Then add the chopped tomatoes and bring to a boil, then reduce the heat to a simmer and add the canned beans, lentils and pre-cooked (and roasted) beetroot and simmer for 5 – 10 minutes to reduce the liquid to your desired consistency. Once reduced to your liking, add the beetroot powder, chilli flakes and lime juice and stir through for a minute.

Remove from the heat and serve with avocado slices, creamy cashew dip and corn tortilla chips.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  @untaintedtastesinstagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Beetroot and Bean Chili
 
Prep time
Cook time
Total time
 
Recipe type: Vegan, 30-Minutes or Less
Cuisine: Main, Mexican
Serves: Serves 4
Ingredients
  • Olive oil
  • 1 red onion, diced
  • 1 clove garlic, minced
  • 1 red bell pepper, diced
  • 1 can (240g) red kidney beans, drained and rinsed
  • 1 can (240g) lentils, drained and rinsed
  • 250g steamed vacuum packed beetroot, diced
  • 1 can chopped tomatoes
  • 1 tbsp tomato paste
  • 1 tbsp chilli powder
  • 1 tsp cumin powder
  • 1 tsp beetroot powder
  • ¼ tsp red pepper chilli flakes
  • ½ tbsp lime juice
Instructions
  1. In a large saucepan over a medium heat, heat the olive oil for a moment, then add the onion and garlic for a few minutes to soften, then add the bell pepper for 5 minutes to soften. Then add the chilli powder, cumin powder and tomato paste and coat in the mixture for a minute. Then add the chopped tomatoes and bring to a boil, then reduce the heat and add the beans, lentils and beetroot and simmer for 5 - 10 minutes to reduce the liquid. Once reduced, add the beetroot powder, chilli flakes and lime juice.
  2. Remove from the heat and serve with avocado slices, creamy cashew dip and corn tortilla chips.
 

If you like my blog and my recipes then please show your support so I can continue to provide delicious recipe like this by subscribing, liking and sharing my page and following me! xo

Related posts:

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: