Vegetarian Beer Chili

by Megan on January 7, 2013

Vegetarian Beer Chili // take a megabite

Puff Daddy might say that it’s all about the Benjamins, but I happen to know that it is, in fact, all about the garnish. It’s quite the accessory for this chili, don’t you think? It’s the polka dot tights to best party dress.

P.S. I might’ve gotten three bottles of Cholula hot sauce for Christmas. I’m crazy about the stuff! Now you know. Condiments!

Chili Ingredients // take a megabite

This chili has me swooning. It’s Valentine worthy. It’s so flavorful! I might’ve added some chipotle smoked pepper making it SUPER spicy in a dreamy-good way. And the Greek yogurt’s creamy tartness balances the hell out of this. Let’s make chili, you guys! Let’s toast our dinner. Cheers!

BLOG LOVE: Minimal Baker knows what’s up. I adapted this recipe from their vegan variety! Check out their blog for tasty, simple, refreshing recipes. There are plenty more that I want to make. (Breakfast cookies, what?)

Vegetarian Beer Chili // take a megabite

Vegetarian Beer Chili (5-7 servings)
Recipe adapted from the Minimilast Baker

Ingredients:

  • 1 T olive oil
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 4 cloves garlic, minced
  • salt and pepper
  • 1 T chili powder
  • 1 T cumin
  • 1/2 t coriander
  • 1 t cinnamon
  • pinch red pepper flakes
  • 1/4-1 t chipotle smoked pepper (Super spicy. BEWARE.)
  • 1 T hot sauce
  • 1 12 oz. bottle beer (I used Shiner Bock, but any lager will work!)
  • 1 28 oz. can diced tomatoes
  • 1 15.5 oz. can kidney beans, slightly drained
  • 1 15.5 oz. can black beans, slightly drained

Garnish: Greek yogurt, avocado, hot sauce, scallions, or cheese!

Directions:

  1. Heat the olive oil in a large pot over medium-high heat. Add the onion, bell pepper, garlic, along with 1/2 teaspoon of salt and pepper. Cook, stirring often, until softened, about 6-8 minutes.
  2. Add the spices and hot sauce and cook for one minute. Add beer and cook for 6-8 minutes, or until reduced by about half.
  3. Add the tomatoes (with their juices) and the beans (slightly drained) and about 1/4 teaspoon more of both salt and pepper. Bring to a boil and then lower to a simmer. Cook until thickened, about 25-30 minutes. Taste and season more as needed.
  4. Serve topped with Greek yogurt, avocado, hot sauce, scallions, or cheese!

Yay! Click HERE for a printable pdf of the recipe above.

For more vegetarian recipes try:

Roasted Sweet Potato & Black Bean Quesadillas
Lemon Lentil Soup
White Pizza with Lemony Greens
Spinach, Artichoke, and Feta Stuffed Shells
Roasted Beet Pesto Pasta
Spaghetti Squash + Stuffed Mushrooms

{ 32 comments… read them below or add one }

Billy January 7, 2013 at 12:32 am

SHUT. UP. I’ve been craving chili for a couple weeks now. And avocado and sour cream or greek yogurt is a must. Also, brown rice doesn’t hurt anything.

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Megan January 7, 2013 at 9:19 am

Yes! I was totally thinking that I should use brown rice to stretch this chili into so many days this week. Boom shaka laka.

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dana January 7, 2013 at 12:39 am

You are a sweetheart! Thanks so much for sharing this and for saying such saying such kind things about our site! I just shared this post with John and we both agreed you’re awesome. Thanks again! Love your variation : )

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Megan January 7, 2013 at 9:20 am

<3! Thank YOU for having massive skillz in the kitchen. I'd marry this chili. Just believe it!

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Alessandra January 7, 2013 at 12:46 am

This looks so hearty. I’ve had beer with my chili, but never in it. I’ll definitely be making this this winter!

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Megan January 7, 2013 at 9:20 am

Yeah girl! Beer in and with dinner!

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Sarah January 7, 2013 at 12:56 am

Heck yes, it is all about the garnish. Without the fresh spots of avocado, and spring onion, yoghurt or cheese, every bite is too same-same. Beer in the chilli – i like your style.

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Megan January 7, 2013 at 9:21 am

The garnish is my BFF. Way to get it!

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cindy January 7, 2013 at 8:37 am

let’s just toast this chilli like beer!

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Megan January 7, 2013 at 9:21 am

Let’s have our chili in beer steins!

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Holly January 7, 2013 at 9:43 am

Love this so much, warming and dark-the avocado looks ace with it! Especially liking the yellow dish!

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Megan January 7, 2013 at 1:33 pm

Thanks, Holly!

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Lisa January 7, 2013 at 10:58 am

I’m VERY happy about your choice of Shiner in the chili. Yum.

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Megan January 7, 2013 at 1:33 pm

Yeah! And I got a little matchy-matchy on accident with it. :)

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Maggie @ A Bitchin' Kitchen January 7, 2013 at 12:40 pm

Cholula is the BEST. And Shiner Bock is my favorite beer! I love everything about this post!

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Megan January 7, 2013 at 1:33 pm

You just know what’s good!

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jenna January 7, 2013 at 3:56 pm

this looks SO good! can’t wait to try it :)

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Megan January 7, 2013 at 4:03 pm

Yay! I hope you love it!

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McKenna Ryan January 8, 2013 at 1:20 pm

This looks absolutely delicious. I want to eat it right now. I am so glad I stumbled upon your blog. I will definitely be following you on bloglovin. xx. McKenna Lou
http://www.lynnandlou.blogspot.com

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Megan January 9, 2013 at 10:30 am

Thanks!!

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NicoleD January 8, 2013 at 4:13 pm

Toppings just make chili so much better! Cholula forever!

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Megan January 9, 2013 at 10:31 am

We should probably get matching Cholula tattoos. ha!

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Meghin January 9, 2013 at 1:30 am

Oh man, I always ALWAYS make my veggie chili with Shiner. The regular goes great with beans and their Holiday cheer makes great barbecue.

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Megan January 9, 2013 at 10:31 am

Yeah girl! You just know what’s up.

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Purabi Naha January 9, 2013 at 3:52 am

WOW. I love Chili anytime…this one with beer sounds super-yum! Great clicks!!

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Megan January 9, 2013 at 10:32 am

Yes! Thanks!

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Leisa January 9, 2013 at 2:18 pm

Yum.

Just… yum. I’m all about the toppings…. they definitely make all the difference! Thanks so much for sharing this!

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Megan January 9, 2013 at 2:45 pm

Totally. :)

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Sara @ The Cozy Herbivore January 10, 2013 at 6:36 pm

Oh now, I never thought I’d swoon over something like chili, but bring on the smell salts, I’m going over!

I love everything about this– the beer, the garnishes (only you can make chili look girly!) and the two types of beans. Absolutely lovely.

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Whitney March 26, 2013 at 2:30 pm

This was so good! Usually veggie chills falls flat but this was delish. Will make again and again. The cinnamon (halved it), cumin, coriander and Shiner made this a winner!!

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Megan March 26, 2013 at 3:59 pm

I’m glad you like it! <3!

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Nik April 3, 2013 at 11:01 am

Megan, we made this last night. It was hands down the best vegetarian beer chili we’ve ever made. I used a Stone IPA and it was stellar. Also, my hubs could not stop talking about the spice combination. :)

On the ps: I served this with a lime-chili cornbread I made up. It totally jived with this whole meal.

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