6 servings. Recipe adapted from Woman's Day
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp chipotle chile powder
2 tbsp vegetable oil
3 large beets
1 large red pepper
1/2 tsp freshly ground pepper (divided)
4 cloves garlic
28 ounce can fire-roasted diced tomatoes
15.5 ounce can black beans
15.5 ounce can red kidney beans
15.5 ounce can pinto beans
1 cup water
1 cup reduced-fat sour cream
1/4 cup fresh cilantro leaves
Nutritional info per serving
Total Fat: 14g
Total Carbs: 20g
- In 7- to 8-quart Dutch oven or heavy saucepot, combine cumin, oregano, and chile powder. Cook on medium heat 1 to 2 minutes or until spices are toasted and fragrant. Transfer to sheet of waxed paper; set aside.
- In same Dutch oven, heat oil on medium heat until hot. Add beets, onion, pepper, and 1/4 teaspoon freshly ground black pepper. Cook 15 minutes or until vegetables are tender, stirring occasionally.
- Add garlic and reserved spice mixture. Cook 3 minutes, stirring constantly. Add tomatoes, beans, and water. Heat to boiling on medium-high. Reduce heat to medium-low and simmer 5 minutes, stirring and mashing some beans occasionally. Season with 1/4 teaspoon freshly ground black pepper. Makes about 9 cups.
- Can be prepared up to this point up to 2 days ahead; transfer to airtight container and refrigerate. Reheat before serving.) Divide among serving bowls and top with sour cream and cilantro. Serve with cornbread, if you like.