Vegan Beer Chili
A satisfying vegan chili with hearty flavor from dark Mexican beer and both black and kidney beans.
Foto: Minimalist Baker — Minimalist BakerIngredients
- 1 Tbsp olive oil
- 1 large white onion ((chopped))
- 1/2 g reen pepper ((diced))
- 4 cloves garlic ((minced))
- Salt and black pepper
- 1 Tbsp chili powder
- 2 tsp hot sauce ((optional))
- 1 12 -oz. bottle dark Mexican beer ((I prefer Negra Modelo))
- 1 28 -oz. can diced tomatoes
- 1 15.5 -oz. can kidney beans ((slightly drained))
- 1 15.5 -oz. can black beans ((slightly drained))
- Hot sauce, crackers and cornbread ((optional // for serving))
Steps
Heat the oil in a large saucepan or pot over medium-high heat.
Add the onion, garlic, green pepper and 1/2 teaspoon each salt and pepper (amount as original recipe is written // adjust if altering batch size).
Cook, stirring often, until softened - about 6 to 8 minutes.
Add the chili powder and hot sauce, stir and cook for another minute.
Add the beer and cook until reduced by half - about 6 to 8 minutes.
Add the tomatoes (with their juices), beans (slightly drained), and 1/4 tsp each salt and pepper (amount as original recipe is written // adjust if altering batch size).
Bring to a simmer while breaking up the tomatoes slightly with a spoon. Cook until thickened - about 25 to 30 minutes.
Serve with hot sauce, crackers and cornbread, or whatever toppings you prefer. If you're not vegan, cheese is a nice addition.
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