Red Chili

• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 12 teaspoon dried chipotle powder
• 2 tablespoons vegetable oil
• 24 ounces beets, trimmed peeled and chopped (3 large)
• 1 large red onion, chopped fine (about 1 lb)
• 10 ounces red peppers, chopped (1 large)
• 4 garlic cloves, crushed
• 28 ounces fire-roasted tomatoes, diced (canned)
• 1 12 cups black beans, cooked or 1 (15 ounce) can black beans
• 1 12 cups red kidney beans, cooked or 1 (15 ounce) can red kidney beans
• 1 12 cups pinto beans, cooked or 1 (15 ounce) can pinto beans
• 1 cup water
• 1 cup sour cream (to garnish)
• 14 cup fresh cilantro, packed for garnish
• cornbread, for serving (optional)

1. In a Dutch oven, over medium heat, cook cumin, oregano, and chili for 1 to 2 minutes, then remove and set aside.
2. Heat oil in the Dutch oven, still on medium heat, and add beets, onions, red pepper, 1/4 teaspoon black pepper and cook about 15 minutes, stirring occasionally.
3. Add garlic, spices, and cook 2 minutes while stirring.
4. Add tomato, beans, and water then increase heat to medium high and bring to a boil; reduce heat to medium low and cook 30 minutes, stirring occasionally and mashing some of the beans.
5. Season with an additional 1/4 teaspoon black pepper, if needed.
6. Divide chili among individual serving bowls; garnish with a dollop of sour cream and fresh cilantro and cornbread on the side.

ground cumin, oregano, chipotle powder, vegetable oil, beets, red onion, red peppers, garlic, tomatoes, black beans, red kidney beans, pinto beans, water, sour cream, fresh cilantro

Taken from www.food.com/recipe/red-chili-408213 (may not work)