Vegan Beer Chili

1 minute, 39 seconds Read

If you haven’t cooked with beer before, you should. I’m not a big beer drinker, but I do love the flavor beer gives to food. It adds a rustic touch to my favorite recipes. This chili is so delicious, even though it wasn’t what I had expected.

You can certainly add meat to the dish if desired. I have tried both ways, and they are about the same. Add a half-pound of ground turkey or beef in place of black beans (or kidney beans) for a delicious result.

For convenience and to save money, I like to make chili twice a week. We’ll eat it with cornbread one night and baked sweet potatoes the next. I don’t know which I prefer—I will have to come back to you.


  • 1 Tbsp olive oil
  • One large white onion (chopped).
  • 1/2 green pepper (diced)
  • Four cloves of garlic (minced).
  • Black pepper and salt
  • 1 Tbsp Chili powder
  • 2 tsp hot sauce (optional)
  • One 12-oz. Bottle dark Mexican beer
  • One 28-oz. can of diced tomatoes
  • 1 15.5-oz. Can kidney beans (slightly drain)
  • 1 15.5-oz. Can black beans (slightly drain)
  • Serve hot sauce with crackers and cornbread.


  • Heat the oil over medium heat in a large pot or saucepan.
  • Add the green pepper, onion, and garlic. Also, add 1/2 teaspoon of each salt and pepper. (Amounts are as written in the original recipe; adjust for changes to batch size).
  • Cook with frequent stirring until softened, about 6-8 minutes.
  • Stir in the hot sauce and chili powder, and cook another minute.
  • Add the beer, and reduce by half (about 6-8 minutes).
  • Add the beans, tomatoes, and juices (if any), as well as 1/4 teaspoon of salt and pepper. (The Amounts are as written in the original recipe; adjust for changes to batch size.)
  • Bring the sauce to a gentle simmer, breaking up the tomato pieces with a wooden spoon. Cook until thickened, about 25-30 minutes.
  • Serve with crackers, cornbread, or hot sauce. If you are not vegan, add cheese to the mix.

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