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.
-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 canellini 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.