There aren't many things as filling, warming, comforting and delicious as chili. As the weather begins to cool down, making big pots of this spicy bean stew that will either last a few days or feed several people is good way to stay fueled with protein and warming spices. In this recipe, I wanted to achieve a vibrant red coloring to my chilli using beets. Not only did the color come out a magnificent blood red, but the beets added a an unexpected layer of flavor that complimented a more traditional chili recipe quite nicely.


  • 6 medium red beets
  • 1 cup crimini mushrooms
  • 1 large yellow onion
  • 4 cloves garlic
  • 1 cup black beans
  • 1 cup pinto beans
  • 1 cup kidney beans
  • 2 cups seitan
  • 1/4 cup tomato paste
  • 2 cups water
  • 1 tsp or cube veg bullion
  • 2 Tbs chili seasoning (combine chili powder, cumin, oregano, paprika, coriander, allspice, clove)
  • 1 Tbs nutritional yeast
  • Salt and pepper to taste
  • Cashew, soy, seed or other non-dairy crème fraîche or sour cream
  • fresh herbs or greens for garnish (I used arugula)


  1. Remove beet stems and leaves, and in a large pot, boil the beets until tender (about 30 mins)
  2. Meanwhile, chop the onions, garlic and mushrooms, and in a large skillet, sauté them on med-low heat until tender and golden.
  3. Strain and coarsely chop the beets.
  4. In a large pot, combine all of the ingredients, and allow to simmer on low-medium heat for about an hour, occasionally stirring to make sure nothing sticks to the bottom. Add additional water as needed.
  5. Serve in bowls with a dollop of the cream and top with fresh greens