Rainbow Veggie and Beet Chili

Heat oven to broil and move rack within 6 inches from broiler. Husk, rinse and quarter tomatillos from top to bottom. Place in a single layer on a rimmed baking sheet and toss with 1/3 of the olive oil and 1/4 teaspoon Kosher salt. Broil tomatillos about 12 minutes, until browned and blistered. Remove from oven and allow to cool until you can handle them. While tomatillos roast and cool, chop the other vegetables as detailed in the ingredient list and set aside.

After tomatillos cool slightly, roughly chop them and set them aside with any juices and seeds.

Measure and combine the chili powder, cumin, cayenne and 1 1/4 teaspoon salt in a small dish and set aside.

Heat the remaining 2/3 of the oil over medium high in a large (at least 5 quart) stock pot or Dutch oven. Add onion, garlic, and jalapeno, and cook, stirring occasionally, for 2 minutes. The onions will not be fully softened at this point. Add chopped bell peppers and stir and cook 5 minutes. Add carrots and beets and cook, stirring every few minutes, for about 8 to 10 minutes or until veggies are beginning to soften.

Add the spice mix to the pot and stir constantly for about 30 seconds, until you can smell the spices and they begin to stick to the pan.

Add diced tomatoes and stir to loosen any browned spices that are sticking to the pan. Add beans, vegetable stock/broth, tomato sauce, tomatillos and honey. Stir to combine, increase heat to high, and bring to a boil. Reduce heat to a low simmer and partially cover the pot. Continue simmering, stirring occasionally for at least 30 minutes and up to 90 minutes. Season to taste with additional salt before serving, if needed.

Note: The chili may taste overly sweet within the first 20 minutes of simmering. After that point, the honey will incorporate to balance the acidity of the tomatoes without being too sweet.