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!
Servings: 8 people
Calories: 190kcal
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).
- 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.
- Add the chipotle peppers and crushed tomatoes, and bring to a simmer. Simmer for about 10 minutes.
- Add the beans, and simmer 5 more minutes.
- 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 | Carbohydrates: 30g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 1082mg | Potassium: 697mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1226IU | Vitamin C: 36mg | Calcium: 76mg | Iron: 3mg
