This dish is as upbeet as it gets.
Different name though, right?
But the taste is like nothing you’ve tasted before. This. dish. is. amazing. Truly. Are you wondering how I came up with it? I have actually been making chili with red beets for a long time now. I was craving curry the other day and had some golden beets in the fridge aka perfect “meat” for chili. I simply toned down the amount of curry I added and boom, I had a 5 star chili dish with small but magical hints of curry.
The other star of this dish is the brown basmati rice made in vegetable broth with green onions. The flavored rice is a lovely compliment to the already incredibly flavorful Curry Chili. It just takes this dish to another level, whereas unflavored rice tends to just add substance without a delicious taste.
Meatless Monday can be made way easier with dishes such as this. Throwing everything into a pot can’t be that difficult! The other pieces part of the curry chili puzzle include cauliflower, russet potatoes, and kidney beans. What is this madness you say? You just have to trust me on this one, the flavors are out of this world. The cauliflower cooks down perfectly and sort of melts into the chili, and somewhat emulates the texture of rice.
I really hope that you love my Golden Beet Curry Chili as much as I do and you can show me your recreations on instagram, and twitter (upbeetandkaleingit) with #marysmeatlessmondays.
Making health your priority is everything and this dish is a great first step<3
Simply fabulous and hearty. This dish will warm your soul and keep your stomach happy.
This post contains Amazon Affiliate links! Help support upbeetandkaleingit when you purchase through my blog! Thank you!
- 1/2 medium sized onion chopped (I used red)
- 3 medium sized golden beets peeled and cubed
- 3 medium sized russet potatoes cubed
- 1/2 head cauliflower
- 1 can rinsed and drained kidney beans
- 2 cups vegetable broth
- 1/4 cup olive oil
- 1 can tomato sauce
- 1/2 cup full fat coconut milk
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1 tsp paprika
- 1 tsp curry powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Basmati Rice
- 1 1/2 cups rice
- 3 tbsp green onions
- Saute the onions for a few minutes in olive oil.
- Add the other vegetables, broth, tomato sauce, spices, and coconut milk.
- Cook the basmati rice according to directions and add green onions the last ten minutes of cooking along with dashes of garlic and onion powder.
- Let the Curry Chili cook for 1 hr on medium heat.