Triple B Beet and Black Bean Chili
- 2 cups dry black beans (about 4 cups cooked) + water for soaking and cooking
- 3 large beets, whole
- 1 large onion, chopped (about 2 cups)
- 3-4 garlic cloves, crushed and finely chopped
- 2-3 cups chopped vegetables of choice (carrot, zucchini, bell pepper, corn, etc)
- 2 T cumin seeds
- 1 tsp ground coriander
- 2 T extra virgin olive oil, coconut oil, or other oil
- 2 T roasted carob powder or cocoa powder
- 2 T dry basil
- 1 1/2 tsp sea salt (or, add in a pinch of smoked salt – yum!)
- 1 c water + 2-3 c stock, water, or bean cooking liquid
- optional: 1 Tbsp apple cider vinegar or lemon juice, or 1/4 tsp vitamin C crystals (adds an acidic quality, similar to tomato-based chili)
- 2 T dry oregano
- 1/2-1 T smoked paprika
- 1 tsp chile powder
- 1/4 tsp cayenne pepper
- 1/4-1/2 chipotle pepper powder
If starting with dry beans, soak in 6 c water for 6-8 hours. Drain, rinse, and cook beans by desired method (stovetop, slow cooker, or pressure cooker) with fresh water. When beans are tender, drain, and save any of the bean cooking water. If using canned beans, rinse well before using.
Wash and trim beets, leaving skins on and 1″ of the stem, if possible. Cook whole beets by desired method until tender. You can do them in the oven (puncture, wrap in foil, cook 400* for about 45 minutes), boil them (large pot with fresh water, boil for about 30-40 minutes), or put them in the pressure cooker (15 lbs pressure for 20 minutes) until tender. When beets are tender, run under cold water to cool, then slip off skins.
While beets are cooking, heat olive oil in a large stockpot over medium heat, add cumin seeds and coriander, and saute until fragrant. Add chopped onions and garlic, stir, cover, and saute for 3-5 minutes. Add chopped vegetables and a splash of water, then cover, and saute an additional 10 minutes, stirring occasionally, until vegetables are tender.
To make beet puree, coarsely chop two of the peeled beets (about 2 1/2 c), and add to food processor/blender with 1 c water. Pulse a few times, then blend until thick and smooth, like a chunky tomato sauce. Dice the remaining beet, and add to stockpot.
Next, add beet puree to stockpot, along with carob powder, basil, any optional herbs/spices, and 2 cups of the remaining bean cooking liquid, water, or stock. Stir to mix.
Bring to a simmer, then cover, and cook on medium low for about 10 minutes, stirring occasionally, adding additional 1 c liquid as necessary for desired consistency and adding salt and adjusting seasonings as needed.
Serve immediately, or cool and freeze for later. If desired, garnish with fresh chives or cilantro, a dollop of something creamy (non-dairy or dairy yogurt, sour cream, cashew cream, or whatever else you do), or something cheesy.
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