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    Home » Dinner » Main Dishes

    Beer Chili

    Published: Oct 10, 2019 · Modified: Dec 30, 2021 · Leave a Comment

    Jump to Recipe Print Recipe Save Recipe Saved!
    This spicy vegan beer chili is made with beans, peppers, tomatoes, and (of course) beer. It's an easy cold-weather stew that's perfect for Game Day!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This spicy vegan beer chili is made with beans, peppers, tomatoes, and (of course) beer. It’s an easy cold-weather stew that’s perfect for Game Day and makes a perfect campfire chili!

    vegan beer chili in a serving dish

    This beer chili was supposed to be a campfire chili.

    My plan was to cook this chili in a cast iron dutch oven over a campfire one evening after we’d been hiking in the Smoky Mountains.

    We’d be camping in the mountains in mid-September with crisp night air, a campfire, and maybe a glass of wine.

    It was a beautiful plan.

    And then, I looked at the weather forecast and saw (with some dismay) that it was going to be ridiculously hot (in the upper 90s) during our entire vacation.

    Since the heat and humidity made standing by a campfire (and then eating a steaming hot bowl of chili) seem less appealing, I scratched this from our camping meal plan.

    As September turned into October, the nights are finally beginning to cool down. And this beer chili has reappeared in my life, along with its meatier counterpart, venison chili.

    This vegan bear chili is a rich, hearty stew that’s perfect for a quick dinner, a game day meal, and yes– it’s fabulous cooked on a campfire.

    Is This Beer Chili Spicy?

    I include two jalapeño peppers when I make this chili, and yes, it is on the spicy side.

    If you want to tame the heat a little bit, swap the jalapeños for a bell or poblano pepper.

    If you’re extra sensitive to heat, you could also halve the amount of chipotle peppers, but you’ll lose some of the smoky flavor.

    What Kind of Beer Should I Use?

    I like this beer chili with either a stout (like Guinness) or a pale ale (Sierra Nevada makes a great pale ale).

    Can I Skip the Beer?

    Well, it won’t exactly be beer chili without the beer, but yes, you can.

    If you forgot to buy beer, can’t drink beer, or don’t want to use beer but still think this sounds delicious– swap the beer for water or broth.

    The flavor won’t be exactly the same without the beer, but it’ll still be yummy!

    How Can I Make This a Campfire Chili?

    Start by gathering some equipment.

    You’ll need a cast-iron dutch oven and access to a campfire ring and campfire grate.

    We use a portable campfire grate.

    Follow the directions in the recipe card (even though they’re for the stovetop), and remember that the fire is hotter and bigger than on a stovetop.

    Use long-handled metal utensils (like a spoon or metal spatula) to stir the ingredients, and stand at arm’s length to stir the ingredients while the chili cooks.

    The dutch oven handle will be too hot to touch, so you’ll need to use an oven mitt (or a thick kitchen towel) to move the dutch oven off the campfire grate.

    If you’re making this beer chili in your backyard for a cookout, prepare everything in your kitchen and then carry the ingredients outside.

    If you’re camping, remember to pack a can opener, cutting board, and knife.

    Love campfire cooking? This beer chili was inspired by a campfire chili in one of my favorite cookbooks– The New Camp Cookbook by Linda Ly. Check out her book and her blog Garden Betty!

    How to Make Vegan Beer Chili

    Start by cooking the onions, peppers, and spices until the onions are softened and the spices are fragrant.

    Avoid putting your face directly above the pot while the jalapeño peppers are cooking.

    Cook the Onions + Peppers with Spices
    Cook the Onions + Peppers with Spices

    Next, slowly pour the beer into the pot.

    If you pour too quickly, the beer will foam up!

    As you pour, use a spoon to scrape up any bits of onion or pepper that have stuck to the bottom of the pan.

    Deglaze the Pot with Beer
    Deglaze the Pot with Beer

    Add some diced chipotle peppers in adobo sauce and a can of crushed tomatoes.

    Bring the chili to a simmer.

    Add Crushed Tomatoes + More Chillis
    Add Crushed Tomatoes + More Chillis

    Finally, add the beans.

    I used kidney beans and black beans, but pinto beans are also delicious in this chili!

    Add the Beans
    Add the Beans

    Simmer the chili a few more minutes, and it’s ready to serve!

    I like this beer chili by itself, but it’s also delicious poured over sweet potatoes or served with corn tortilla chips!

    vegan beer chili in a serving dish
    vegan beer chili in a serving dish
    Print Recipe Save Recipe Saved!
    5 from 2 votes

    Beer Chili

    This spicy vegan beer chili is made with beans, peppers, tomatoes, and (of course) beer. It's an easy cold-weather stew that's perfect for Game Day and makes a perfect campfire chili!
    Author: Sarah Trenalone
    Prep Time5 mins
    Cook Time25 mins
    Total Time30 mins
    Course: Main Course, Soup
    Cuisine: American
    Diet: Vegan, Vegetarian
    Servings: 8 people
    Calories: 190kcal
    Freezer Friendly?
    Yes
    Will It Keep?
    4 Days (Fridge), 3 Months (Freezer)
    Prevent your screen from going dark

    Ingredients

    • 2 tablespoons olive oil
    • 2 onions, thinly sliced
    • 1 bell pepper
    • 2 jalapeños, seeds + membrane removed, diced Swap for another bell pepper or a poblano pepper for a less spicy chili
    • 2 teaspoons smoked paprika
    • 2 teaspoons chili powder
    • 2 teaspoons salt
    • 12 ounces stout beer (1 bottle) Or use a Pale Ale
    • 2 teaspoons diced chipotle peppers in adobo sauce I buy pre-diced peppers in a jar
    • 28 ounce can crushed tomatoes
    • 15 ounce can kidney beans, drained + rinsed
    • 15 ounce can black or pinto beans, drained + rinsed
    • corn chips or cornbread, to serve (optional)

    Instructions

    • Heat olive oil in a large pot over medium-high heat.
    • Add the onions, peppers, smoked paprika, chili powder, and salt to the pot. Cook until the veggies are tender and the spices are fragrant (~5 minutes).
      Cook the Onions + Peppers with Spices
    • Slowly pour the beer into the pot, using a wooden spoon to help scrape up any bits that have stuck to the bottom of the pot.
      Deglaze the Pot with Beer
    • Add the chipotle peppers and crushed tomatoes, and bring to a simmer. Simmer for about 10 minutes.
      Add Crushed Tomatoes + More Chillis
    • Add the beans, and simmer 5 more minutes.
      Add the Beans
    • Serve hot with corn chips or cornbread (if desired).
      Leftovers / Make Ahead:
      Store in an air-tight container in the refrigerator for up to 4 days.
      Make Ahead / Freeze:
      Store in air-tight containers in the freezer for up to 3 months.

    Notes

    Yields approximately eight 8oz bowls of soup.
    Nutrition information assumes black beans were used (not pinto).
     

    Nutrition

    Calories: 190kcal (10%) | Carbohydrates: 30g (10%) | Protein: 8g (16%) | Fat: 4g (6%) | Saturated Fat: 1g (6%) | Sodium: 1082mg (47%) | Potassium: 697mg (20%) | Fiber: 10g (42%) | Sugar: 7g (8%) | Vitamin A: 1226IU (25%) | Vitamin C: 36mg (44%) | Calcium: 76mg (8%) | Iron: 3mg (17%)
    Tried this recipe?Leave a comment and rating below!
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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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