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+ servings
A bowl of vegetarian chili with sour cream and avocado.
5 from 1 vote

Vegetarian Beer Chili

This hearty and flavorful vegetarian beer chili is a fun twist on homemade chili. Use your favorite beer and chili seasoning to elevate this classic chili recipe!
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Fat 4
Carbs
Protein 9
Yield 8

Ingredients

  • 2 tablespoons olive oil
  • 1 large green bell pepper diced
  • 1 large red bell pepper diced
  • 1/2 red onion finely diced
  • 1 tablespoon garlic minced
  • 28 oz. diced tomatoes
  • 4 oz. chopped jalapeños or green chiles
  • 4 oz. tomato paste
  • 15 oz. kidney beans drained and rinsed
  • 15 oz. black beans drained and rinsed
  • 15 oz. garbanzo beans drained and rinsed
  • 12 oz. light beer we used a lager
  • 1/4 cup chili seasoning
  • 1 tablespoon maple syrup
  • 1/4 teaspoon sea salt

Instructions

  • Heat 2 tablespoons of olive oil in a large stockpot over medium/high heat.
  • When olive oil is fragrant, add onion, bell peppers, and garlic. Sauté until the onions are translucent, about 5 minutes.
  • Add the rest of the ingredients to the pot and bring to a boil.
  • Once boiling, turn to low heat and let simmer for 10 minutes before serving.

Tips & Notes

  • Storage: Store leftover chili in an airtight container in the refrigerator for up to 5 days. The chili will thicken as it sits, so you may need to add a little water to it before reheating and enjoying.
  • Freezing Instructions: Let the chili cool completely before transferring to freezer-safe containers. Freeze for up to 3 months.
  • Beer: Use your favorite kind of beer in this chili recipe. We used a light lager for a lighter flavor, but any kind words.

Nutrition Facts

Calories: 245kcal | Protein: 9g | Fat: 4g | Sugar: 11g