Best with Organic Cooked Beets

Sweet Beet Chickpea Chili

Prep Time: 10 min // Cook Time: 35 min Servings: 6

What to do

  1. In a large Dutch oven or saucepot, heat the olive oil over medium-high heat until the oil begins to shimmer in the pan.
  2. Add the onions, carrots, garlic, and jalapeño and season with salt.
  3. Stir in the paprika, oregano, cumin, coriander, and chili powder until the vegetables are well coated in the seasonings.
  4. Add the chickpeas, crushed tomatoes, and vegetable broth to the pot and simmer over moderate heat covered for 25 to 30 minutes to let the chili deepen in flavor.
  5. Add in the beets in the last 10 minutes of cooking to lightly stain and sweeten the chili. Taste to adjust seasoning with salt and pepper.
  6. To serve, ladle the chili into individual bowls, and serve hot with sour cream or favorite non-dairy alternative, radish slices, avocado, cilantro, toast, etc.

What you’ll Need

¼ cup avocado oil or extra-virgin olive oil

1 large sweet onion, diced small

1 jalapeno, diced small

4 carrots, diced small

5 cloves garlic, minced

1 teaspoon salt

2 teaspoons smoked paprika

1 teaspoon Mexican oregano

½ teaspoon cumin

½ teaspoon coriander

½ tsp chili powder

1 15-ounce can chickpeas, drained and rinsed

1 28-ounce can crushed tomatoes

2 ½ cups vegetable stock

2 (8.8-ounce) packages Love Beets Organic Cooked Beets


1 avocado, sliced

2-3 radishes, thinly sliced

Cilantro leaves