Slow Cooker Beet Chili

The original recipe added ground turkey to this chili, but it's plenty hearty without it. You'll need a large slow cooker for this recipe, I didn't expect it to take up so much of the slow cooker, but there is a lot that goes into this. 

Adapted from Primavera Kitchen.

Ingredients:

-1 tablespoon olive oil

-1 cup diced onions

-2 garlic cloves, minced

-1 yellow bell pepper, seeded and chopped

-1 cup carrots, diced

-5 beets, diced

-1 can (19 oz/ 540 ml) diced tomatoes, un-drained

-1 cup tomato sauce

-1/2 cup vegetable broth

-2 tsp red pepper flakes

-2 tsp ground cumin

-2 tsp paprika

-Salt and pepper

-1 can canellini, drained and rinsed

Heat olive oil in a large skillet over medium-high heat. Add onion and sauté for 3 minutes, then add garlic and sauté for 30 seconds more. Pour into the slow cooker.

Add the carrots, beets, diced tomatoes, tomato sauce, 1/2 cup vegetable broth, red pepper flakes, cumin, paprika, salt and pepper to taste.

Stir mixture, cover with lid and cook on low heat for 5 - 6 hours.

Add the cannellini beans and allow to heat for about 10 minutes.

I didn't love this chili, but Dave was pretty happy with it. He took it to lunch every day for a week. He thought maybe the beets made it a little too sweet and he thought that adding a little chipotle + adobo would have helped to tame that.