Spicy beet chili

Spicy beet chili Serves 6 – 8

2 tbsp of oil

1 cup of chopped onions

2 tbsp of chopped garlic

1 cup of grated beets

1 tbsp cumin powder

1 tbsp coriander powder

1 tsp paprika

1 tsp cayenne

2 tbsp tomato paste

2 tbsp fresh green chilis chopped

1 cup crushed tomato

1 can black beans

1 can kidney beans

1 can pinto beans

1 cup diced bell pepper

1 cup of diced partially cooked potato (optional)

Green onion and sour cream for serving

Heat 2 tbsp of oil in a heavy bottom pan and add 1 cup of chopped onions and 2 tbsp of chopped garlic. Add some salt and sauté for a few minutes.

Add 1 cup of grated beets and cook for 4 – 5 minutes. Add spice powders: 1 tbsp cumin powder, 1 tbsp coriander powder, 1 tsp paprika, 1 tsp cayenne and sauté for a few minutes.

Add 2 tbsp tomato paste and 2 tbsp fresh green chilis chopped (adjust the amount based on desired spice level). Cook for one minute.

Add 1 cup crushed tomato, 1 can black beans, 1 can kidney beans, 1 can pinto beans, 1 cup diced bell pepper, 1 cup of diced partially cooked potato if using. Cook for 25 to 30 minutes or instant pot manual setting for 5 minutes on high pressure.

Garnish with green onions and serve with a dollop of sour cream. Serve with a side of chewy corn bread. I used the trader Joe's corn bread mix.