Red Chili

Last week, I got beets in both of my CSA shares. I love beets, but I’ve been feeling a little off lately, and didn’t want any of my usual beet options. So, I made Beet Chili to freeze for this winter!

The recipe comes from Light & Healthy Cooking, a Good Housekeeping cookbook that I got on a bargain rack at PathMark years ago. A very well-spent $7, as many of my favorite recipes come from this book.

I normally hesitate to post pages of published cookbooks, but this recipe is readily available online here: https://www.goodhousekeeping.com/food-recipes/a9756/valentine-red-chili-recipe/

I had to change a few things, none of which impacted the quality of the chili. I had green peppers, not red (thoroughly an aesthetic change), and I discovered partway through assembly that I did not have a can of tomatoes. However, I did have several fresh tomatoes, so I diced them up, along with some cherry tomatoes.

Before the long simmer:

And after:

As I implied above, this recipe freezes really well. If you’ve got a lot of beets and are running out of ways to use them, I highly recommend this recipe.

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