Heart Beet Chili

1 lb beets, peeled, diced
3 tablespoons olive oil, divided
2 15-oz cans black beans, rinsed
1 28-oz can fire roasted diced tomatoes
1 teaspoon red wine vinegar
1 large onion, diced
1 large carrot, diced
1 stalk celery, chopped
1 jalapeno, minced
1 teaspoon chipotle in adobo sauce, minced
1 teaspoon chili powder
2 teaspoons fajita seasoning
2 cups veggie stock
1/3 cup unsweetened coconut flakes
salt and white pepper to taste

1. Heat oven to 400°F. Toss the beets with 1 tablespoon olive oil, spread on rimmed baking sheet, and roast for 20 minutes or until tender. Remove from oven and set aside.
2. Heat remaining olive oil in a large soup pot over medium heat. Add onions, carrot, celery and sauté until onion is translucent, about 6 minutes. Add chili powder and fajita seasoning and cook one more minute. Add the vinegar, broth, tomatoes, beans, beets, jalapeno and chipotle chili, and coconut. Bring to a boil. Reduce heat and simmer for 30 minutes. Season with salt and white pepper to taste.