Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (about 680 g) beets, trimmed and scrubbed
- 3 tbsp olive oil, divided
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (or to taste)
- 2 tbsp tomato paste
- 1 tbsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1/4 tsp ground cinnamon (optional)
- 1–2 chipotle peppers in adobo + 1 tsp adobo sauce (optional but great)
- 1 (28 oz / 800 g) can crushed tomatoes (preferably fire-roasted)
- 2 cups (480 ml) vegetable broth, plus more as needed
- 2 (15 oz / 425 g) cans black beans, drained and rinsed
- 1 tbsp soy sauce or tamari
- 1–2 tbsp lime juice
- Salt, black pepper, and optional sugar or maple syrup to taste
- Optional toppings: cilantro, green onions, avocado, sour cream or yogurt, shredded cheese, lime wedges
Do This
- 1. Heat oven to 400°F (200°C). Rub beets with 1 tbsp oil, season with salt and pepper, wrap in foil, and roast 35–45 minutes until very tender. Cool, peel, and roughly chop.
- 2. While beets roast, heat remaining 2 tbsp oil in a large pot over medium heat. Sauté onion and bell pepper 6–8 minutes until softened. Add jalapeño and garlic; cook 1 minute.
- 3. Stir in tomato paste, cumin, smoked paprika, oregano, and cinnamon. Cook 1–2 minutes until tomato paste darkens and smells toasty.
- 4. In a blender, combine roasted beets, chipotle(s), 1 cup crushed tomatoes, and 1 cup broth. Blend until very smooth.
- 5. Pour beet purée into the pot with remaining crushed tomatoes, remaining broth, soy sauce, salt, and pepper. Stir in black beans.
- 6. Bring to a gentle simmer, then cook 20 minutes, stirring occasionally. Add more broth if too thick.
- 7. Off heat, stir in lime juice and adjust seasoning with more salt, pepper, or a pinch of sugar. Serve hot with favorite toppings.
Why You’ll Love This Recipe
- Deep, earthy flavor and a stunning ruby-red color from roasted beets.
- Hearty, protein-rich vegetarian (easily vegan) chili that feels comforting and satisfying.
- Natural sweetness from beets balanced with smoky chiles and warm spices.
- Great for meal prep: it tastes even better the next day and freezes beautifully.
Grocery List
- Produce: Beets, yellow onion, red bell pepper, garlic, jalapeño, limes, fresh cilantro, green onions, avocado (for topping)
- Dairy: Sour cream or plain yogurt, shredded cheese (cheddar, Monterey Jack, or pepper jack) – all optional
- Pantry: Olive oil, tomato paste, crushed tomatoes, vegetable broth, black beans, soy sauce or tamari, chipotle peppers in adobo, ground cumin, smoked paprika, dried oregano, ground cinnamon, salt, black pepper, sugar or maple syrup (optional)
Full Ingredients
For the Roasted Beets
- 1 1/2 lb (about 680 g) beets, trimmed and scrubbed (about 3 medium or 4 smaller beets)
- 1 tbsp olive oil
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
For the Chili Base
- 2 tbsp olive oil
- 1 large yellow onion, diced (about 2 cups)
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (use half for mild chili, more for spicier)
- 2 tbsp tomato paste
- 1 tbsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp ground coriander (optional but nice)
- 1/4 tsp ground cinnamon (optional, enhances beet sweetness)
- 1–2 chipotle peppers in adobo, plus 1–2 tsp adobo sauce (adjust to heat preference; can omit for mild chili)
- 1 (28 oz / 800 g) can crushed tomatoes (fire-roasted if available)
- 2 cups (480 ml) low-sodium vegetable broth, plus more as needed to thin
- 2 (15 oz / 425 g) cans black beans, drained and rinsed
- 1 tbsp soy sauce or tamari (for depth and umami)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
- 1–2 tsp sugar or maple syrup, to taste (optional, to balance acidity if needed)
To Finish & Serve
- 1–2 tbsp fresh lime juice (from about 1 lime), or to taste
- Fresh cilantro leaves, chopped, for garnish
- Sliced green onions, for garnish
- Diced avocado (optional)
- Sour cream or plain Greek yogurt, for serving (optional; use dairy-free to keep it vegan)
- Shredded cheese, for serving (optional)
- Lime wedges, for serving
Step-by-Step Instructions
Step 1: Roast the beets for maximum sweetness
Preheat your oven to 400°F (200°C). Line a small baking dish or sheet pan with foil. Place the trimmed, scrubbed beets on the foil. Drizzle with 1 tbsp olive oil, then sprinkle with 1/4 tsp salt and 1/8 tsp black pepper. Rub the oil and seasoning all over the beets.
Wrap the beets tightly in the foil to form a sealed packet, or cover the baking dish tightly with foil. Roast for 35–45 minutes, or until the beets are very tender when pierced with a fork or skewer. Smaller beets will cook faster; larger ones may need the full time.
When done, carefully open the foil (watch for steam) and let the beets cool until you can handle them comfortably, about 10 minutes. Use your fingers or a paper towel to rub off the skins; they should slip right off. Trim off any tough ends and roughly chop the beets into chunks. Set aside.
Step 2: Sauté the aromatics
While the beets roast, start the chili base. In a large heavy-bottomed pot or Dutch oven, heat 2 tbsp olive oil over medium heat.
Add the diced onion and red bell pepper. Cook, stirring occasionally, until the vegetables are softened and the onion is turning translucent, 6–8 minutes. If they start to brown too quickly, lower the heat slightly.
Stir in the minced jalapeño and garlic. Cook for 1 minute more, just until fragrant; do not let the garlic brown.
Step 3: Toast the spices and tomato paste
Add the tomato paste to the pot, along with the ground cumin, smoked paprika, dried oregano, ground coriander (if using), and ground cinnamon (if using). Stir well to coat the onions and peppers.
Cook this mixture over medium heat for 1–2 minutes, stirring frequently. You want the tomato paste to darken slightly and the spices to smell toasty and aromatic. This quick “toasting” step deepens the flavor of the chili.
Step 4: Blend the roasted beets into a smooth, velvety base
Transfer the chopped roasted beets to a blender. Add the chipotle pepper(s) and adobo sauce (if using), 1 cup of the crushed tomatoes, and 1 cup of the vegetable broth.
Blend until completely smooth and velvety, scraping down the sides as needed. The mixture should become a deep, vibrant red-purple purée. If your blender struggles, add a splash more broth to help it along.
Note: If you prefer a slightly chunky texture, you can pulse the mixture instead of blending it totally smooth.
Step 5: Build the chili and simmer
Pour the beet purée into the pot with the sautéed vegetables and spices. Add the remaining crushed tomatoes, the remaining 1 cup vegetable broth, the drained and rinsed black beans, and the soy sauce or tamari. Stir everything together until well combined.
Season with 1 tsp kosher salt and 1/2 tsp black pepper to start. Bring the mixture up to a gentle simmer over medium-high heat, then reduce the heat to medium-low to maintain a soft bubble.
Simmer the chili, uncovered or partially covered, for 20 minutes, stirring occasionally. Add a splash of broth or water if it becomes thicker than you like. This simmering time lets the flavors meld and the beets, tomatoes, and spices become deeply integrated.
Step 6: Taste, balance, and brighten
After the chili has simmered, taste it. Add lime juice, starting with 1 tbsp and adding up to 2 tbsp, to brighten the flavors and balance the natural sweetness of the beets. If the chili tastes too acidic, add 1–2 tsp sugar or maple syrup; if it feels flat, add a pinch more salt and another squeeze of lime.
Adjust the heat level as well: if you want more spice, stir in a bit more minced jalapeño or some of the adobo sauce from the chipotles.
Once you are happy with the flavor and thickness, remove the pot from the heat. The chili will continue to thicken slightly as it cools.
Step 7: Garnish and serve
Ladle the hot roasted beet and black bean chili into bowls. Top with chopped fresh cilantro and sliced green onions. Add diced avocado, a dollop of sour cream or yogurt, and a sprinkle of shredded cheese if you like.
Serve with lime wedges on the side for extra brightness. This chili is excellent on its own, over rice or quinoa, or paired with warm cornbread or crusty bread.
Pro Tips
- Roast beets ahead: You can roast and peel the beets up to 3 days in advance. Store them in an airtight container in the fridge so the chili comes together quickly on a weeknight.
- Control the sweetness: Beets vary in sweetness. Use lime juice and salt to balance; only add sugar or maple syrup if the chili still tastes too sharp or tomato-forward, not to increase sweetness.
- Texture options: For a smoother, almost creamy chili, blend a cup or two of the finished chili with an immersion blender and stir it back in. For a chunkier chili, pulse the beet mixture instead of puréeing it completely smooth.
- Make it vegan and gluten-free: Use vegetable broth and dairy-free yogurt or sour cream for serving. Choose tamari instead of soy sauce to keep the chili gluten-free.
- Layered smoky flavor: Fire-roasted crushed tomatoes, smoked paprika, and chipotles each add a different kind of smokiness. If you do not have chipotles, add an extra 1/2 tsp smoked paprika for a similar vibe.
Variations
- Sweet potato addition: Add 1 medium sweet potato, peeled and cut into 1/2-inch cubes, along with the black beans. Simmer until the sweet potato is tender for an extra hearty bowl.
- Red lentil boost: Stir in 1/2 cup dry red lentils with the broth and simmer until they are tender, about 15–20 minutes. This adds extra protein and thickness.
- Spiced beet & cocoa chili: For a deeper, slightly mole-like flavor, add 1–2 tsp unsweetened cocoa powder with the spices in Step 3. It pairs beautifully with the beets and chipotle.
Storage & Make-Ahead
Let the chili cool to room temperature before storing. Refrigerate in an airtight container for up to 4 days. The flavors actually improve after a night in the fridge as everything melds together.
For longer storage, freeze the chili in freezer-safe containers for up to 3 months. Leave a little space at the top for expansion. Thaw overnight in the refrigerator, then reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much.
If you are planning ahead, roast the beets and chop the vegetables up to 2–3 days in advance. Store each component separately in the refrigerator so you can quickly assemble and simmer the chili when you are ready to cook.
Nutrition (per serving)
Approximate values per serving (1/6 of the batch, without toppings): about 280 calories, 13 g protein, 48 g carbohydrates, 12 g dietary fiber, 5 g fat, 0 mg cholesterol, and around 650 mg sodium (depending on broth, canned tomatoes, and added salt). Toppings like cheese, avocado, and sour cream will increase calories and fat, while extra vegetables or legumes will increase fiber and protein.
