Beer + chili = a match made in heaven! Spice up classic chili and add a bottle of your favorite brew to make this delish Vegetarian Beer Chili!
Oh man, want to know what THE BEST FEELING EVER IS? When you get home at 12AM from a 3-day trip and you’re starving, but have nothing to eat. Then you realize you froze some chili from the week before and all will be well.
That happened to me last week with this very chili and I literally patted myself on the back. I usually try and pawn all of my extra food off to friends and family, but I need to start saving some of it and freezing it for times like that. You also never know when there’s going to be a zombie apocalypse or a blizzard so you best be fully stocked with good food.
So this chili is made with beer and it’s DELICIOUS.
I usually add about a cup to a cup and a half of water to my chili to thin it out a bit and instead…I used beer. IT WAS FANTASTIC. Ask Linley, she will tell you. It brings some great flavor to the table. We decided to keep things vegetarian, but to amp up the protein and fiber with PULSES. If you don’t add cheese to the top it’s vegan. We also used a gluten-free beer (Omission’s Lager), so for those who eat gfree…this is perfect for you!
YUM YUM YUM YUM YUM.
If you’re feeling like you need things to be a little heartier or if you crave animal protein like me…feel free to brown some beef, chicken, turkey, or bison and throw that in there too! The more the merrier.
Vegetarian Beer Chili
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- 2 tablespoons EVOO
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 1/2 red onion, finely diced
- 1 tablespoon garlic, minced
- 1 28 oz. can diced tomatoes
- 1 4 oz. can chopped jalapeños
- 1 6 oz. can tomato paste
- 1 15 oz. can kidney beans, drained
- 1 15 oz. can black beans, drained
- 1 15 oz. can garbanzo beans, drained
- 1 12 oz. bottle lager (light) beer
- 1/4 cup chili seasoning (use your favorite. I used Penzey’s).
- 1 tablespoon maple syrup
- 1/4 teaspoon sea salt
- In a large pot, heat EVOO to medium/high and sauté onion, garlic, red pepper, and green pepper.
- When onions are translucent, add the rest of the ingredients to the pot and bring to a boil.
- Turn to low and let simmer for 10 minutes and enjoy.
- Serving Size: 1 cup chili
- Calories: 245
- Sugar: 11
- Fat: 4
- Protein: 9
What sort of meals do you keep stocked in your freezer?