Vegetarian Beer Chili

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


  • 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!


  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 HEREΒ 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

40 thoughts on “Vegetarian Beer Chili”

  1. 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.

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

  2. 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 : )

  3. 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.

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

  5. 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.

  6. 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!!

  7. 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. πŸ™‚

    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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