4 tsp Ground cumin
2 tsp Dried oregano
2 tsp Chili powder
4 Tbsp Vegetable oil
6 medium Red beets, peeled, medium dice
1 large Red onion, finely chopped
2 large Red bell peppers, finely chopped
5 cloves Garlic, minced
28 oz Diced tomatoes, canned
30 oz Black beans, canned
30 oz Red kidney beans, canned
30 oz Pinto beans, canned
2 cups Water
1/2 cup Cilantro, chopped
1 cup Sour cream salt and white pepper, to taste
1. In a saute pan over medium heat, dry toast the cumin, oregano, and chili powder until fragrant. Set aside.
2. Heat the oil in an 8 qt saucepan or dutch oven over medium heat. Add the beets, onions, and peppers. Sweat for 15 minutes, or until tender. Add the garlic and toasted spices. Cook for 3 minutes, then add the tomatoes, beans, and water. Bring to a boil, then lower the heat to a simmer.
3. Season to taste with salt and pepper. Simmer for 30 minutes, stirring occasionally. Check the seasoning and add as needed.
4. Ladle into serving bowls and garnish with sour cream and cilantro.