Beet Chili

4 tsp ground cumin
2 tsp dried oregano
2 tsp chili powder
4 Tbsp oil
6 medium beets (or 5 large), trimmed, peeled, and chopped
1 large red onion, finely chopped
2 large red peppers, finely chopped
White pepper
4-5 cloves fresh crushed garlic
2 (28oz) cans diced tomatoes
2 (15oz) cans black beans, rinsed and drained
2 (15oz) cans red kidney beans, rinsed and drained
2 (15oz) cans pinto beans, rinsed and drained
2 cups water
1/2 to 1 cup fresh cilantro, chopped

1. In a Dutch oven or heavy saucepan, combine the first 3 spices and cook on medium for 1-2 minutes, until toasted and fragrant. Transfer to a piece of parchment paper (or paper towel) and set aside.
2. In the same pan, heat the oil and add the chopped beats, onion, and peppers with the pepper.  Cook for 15 minutes or until tender, stirring occasionally.
3. Add the garlic and reserved spices. Cook for another 3 minutes. Add the tomatoes, rinsed beans, and water.
4. Heat to boiling; then reduce to low and simmer for 30 minutes. Season with more salt and pepper if needed. The chili is best if it sits overnight. Serve with sour cream and freshly chopped cilantro.

Source: http://reluctantentertainer.com/2011/02/valentines-day-red-beet-chili-wow-your-guests/

Try #1 - October 14, 2012
This was yummy!  Good with Greek yogurt or sour cream on top.  I added some ground turkey (3/4 lb) because I like the taste and texture of a little meat in my chili.