I'm going to go ahead and phrase my comment in the form of an answer (just so there's something to accept or up/down moderate). My vote is for some form of beet. The more I think about it, the more I like the idea and think I'll try it myself when I get a chance. (I actually feel a little chagrin at claiming the idea since @SaUce mentioned borscht first. And who really owns an idea anyway. Well, except for Paul Allen and Nathan Myhrvold)

Anywho, lots of chili recipes use a little chocolate or even coffee in small amounts to add an earthiness and complexity to chili. I think the beet could do the same. Personally, I wouldn't leave it in big chunks. If I was using fresh beets, I'd dice or even shred them possibly. Or, another alternative would be to use beet powder, which would contribute sweetness and some beet flavor while acting as a mild thickening agent at the same time.

This could even inspire a new Russo-Latin fusion cuisine movement. Maybe I'll patent it after all. ;)

I'm going to go ahead and phrase my comment in the form of an answer (just so there's something to accept or up/down moderate). My vote is for some form of beet. The more I think about it, the more I like the idea and think I'll try it myself when I get a chance. (I actually feel a little chagrin at claiming the idea since @SaUce mentioned borsch first. And who really owns an idea anyway. Well, except for Paul Allen and Nathan Myhrvold.)

Anywho, lots of chili recipes use a little chocolate or even coffee in small amounts to add an earthiness and complexity to chili. I think the beet could do the same. Personally, I wouldn't leave it in big chunks. If I was using fresh beets, I'd dice or even shred them possibly. Or, another alternative would be to use beet powder, which would contribute sweetness and some beet flavor while acting as a mild thickening agent at the same time.

This could even inspire a new Russo-Latin fusion cuisine movement. Maybe I'll patent it after all. ;)