Beet Chili

A nice trick to "save for winter" is to always make twice as much of something you can freeze, and then pack half away into the freezer for another day.

Below is a nice chili that can be a made, frozen, and reheated when you don't feel like doing a lot of dinner prep.

Meat version: Add a pound of pre-browned ground beef at the tomato stage and cut back on the beans to 1 can each.

Red Beet Chili

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

Heat the oil and add the chopped beets, onion, and peppers with the pepper. Cook for 15 minutes or until tender, stirring occasionally.
Add in the garlic and spices. Cook for another 3 minutes. Add the tomatoes, rinsed beans and water.
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 or cheddar cheese, and freshly chopped cilantro.