Beer Chili

5 from 2 votes

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!

Prep Time5

Cook Time25

Total Time30

Course: Main Course, Soup

Cuisine: American

Diet: Vegan, Vegetarian

Servings: people

Calories: 190kcal

Author: Sarah Trenalone

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