27 February 2010

The most interesting borscht chili in the world


I was a little nervous about how I would do with portion control today, but I surprised myself! This morning, there was a pancake breakfast at Applebee's, a fundraiser for my son's school. I paid attention to my stomach and was NOT part of the clean plate club! Lunch was again out with a friend. We went to a cute tea shop and I ordered the high tea. I ate slowly and sipped my tea and again, did not finish it all.

Even though my portions were good today, I can't say my meals were too healthy. Sausage and pancakes made with white flour and syrup for breakfast, tea sandwiches and a scone for lunch....by late afternoon I was craving some veggies. I came up with this, um...interesting, chili as a way to use up some beets and zucchini I had in the fridge. I am calling this dish "The most interesting borscht chili in the world" because it WAS interesting. Not something I'd necessarily make again, but pleasant, healthy and hearty none the less. I paired the borscht chili with cornbread, packaged taco salad, and milk. Enjoy!

The Most Interesting Borscht Chili in the World
by Joie de vivre
Serves 8

Ingredients:

2 Tbls. olive oil
1 onion, chopped
3 beets, peeled and shredded
2 zucchini, shredded
1 14.5 oz. can pinto beans, drained and rinsed
1 14.5 oz. can kidney beans, drained and rinsed
1 14.5 oz. can garbanzo beans, drained and rinsed
1/4 c. green beans
2 28 oz. cans crushed tomatoes
1 package chili seasoning

Directions:

1. Heat the olive oil in a large soup pot and add the onions. Saute for a few minutes until it starts to become translucent.
2. Add the shredded zucchini and shredded beets. Cook, stirring occasionally until they are soft, about 20 minutes.
3. When the zucchini and shredded beets are thoroughly cooked and completely softened, add all of the beans, the tomatoes and the chili seasoning.
4. Bring to a boil and cook for an additional 10 minutes to let the chili seasoning blend.
5. If desired, top with a dollop of sour cream.

10 comments:

Jenn said...

Nice job with the portion control. One of the things I plan to make this year is some kind of chili. Yum!!

Sippity Sup said...

I am collecting beet recipes for private reasons. This one is noted. GREG

Sophie said...

Now, this recipe is intersting!! I love that you all spiced it up!! Great idea!!

Mommy Gourmet said...

I love borscht! Borscht chili is quite clever. It is actually quite beautiful, but I am sucker for a beet!

Rosa's Yummy Yums said...

That version sounds ineteresting! Yummy!

Cheers,

Rosa

5 Star Foodie said...

Borscht chili? How neat! I would love to try that!

Laura in Paris said...

I believe you it's indeed the most interesting! I love the color and can imagine the texture and taste when I read the ingredients.

Olga @ MangoTomato said...

I love borsht...this sounds like a fun idea to add more vegetables to your chili!

Wandering Coyote said...

Hey Joie,

Just wanted to stop by and say hi, and thank you for stopping by ReTorte and leaving a comment. I'm glad to see you are back blogging! I will be back to food blogging...Eventually. Yep, sometimes a long break is just the ticket. Seems like you are back in old form! Take care!

Tangled Noodle said...

It took me a while before I tried borscht and I was so pleasantly surprised by the flavor. As a bean and chili lover, this is definitely a must-try!

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