October 13, 2009

Cooking with Beer: Vegetarian Chili

Though our website might suggest otherwise, we actually cook and eat at home for most of the week.

Like most of you, we'd love to make haute cuisine meals, but usually only have time to make quick, simple meals.

Since we saw this recipe demonstrated at a recent event, it has become one of our new favorites because it uses beer as an ingredient, gives us a hearty and flavorful meatless option, and only takes a few minutes to prep and less than 15 mins to cook


Ingredients (most available in our pantry, makes 4 servings):
2 Tbsp canola oil (we did not have the peanut oil used in the original recipe)
1 red onion, diced
1 jalapeno pepper, minced (we used all of the seeds because we love very spicy foods, but you can make it milder by using some or none of the seeds)
2 large garlic cloves, minced
1 cup canned crushed tomatoes
3/4 cup vegetable broth
1/2 cup beer
1 1/2 Tbpn chili powder
1/4 tspn ground cinnamon
1 can (15 oz) kidney beans, drained
1 can (15 oz) black beans, drained
1/2 tspn sea salt
1/2 can corn (we added this ingredient to the recipe because it adds sweetness and crunch - you can omit it if you like)
1/2 bunch chopped fresh cilantro (or flat-leaf parsley leaves)
shredded sharp Cheddar cheese to top
1. Heat oil in pot over medium heat.

2. Add onion and jalapeno.  Saute until onions are softened (approx 6 mins)

3. Add garlic and saute for approx 30 sec.

4. Stir in tomatoes, broth, beer, chili powder, cinnamon and increase heat to high.

5. Bring to full boil and boil for 1 min.

6. Stir in beans and salt.  Return to boil.

7. Cover with lid and turn off heat.

8. Keep lid on for about 5 mins, allowing the steam to "cook" the flavors together.

9. Add corn and cilantro, then mix together.

10. Serve and top with cheese.
Since we used all of the jalapeno seeds in the chili, we definitely needed the Cheddar cheese to cut the spice!  We loved all of the flavors - sweetness from the corn and cinnamon, spice from the jalapeno and chili powder, and acidity from the tomatoes.
Even meat-loving people like us thoroughly enjoyed this comforting dish!


  1. I always put a little something in my chili - beer or red wine. Sounds great!

  2. this sounds so comforting especially since we've been having really cold evenings here in Brooklyn

  3. Mm, beer does make chili taste delicious!

  4. I love chili on cool evening. What a nice, quick meal. Love the beer in it. And it's always nice to have some leftover beer to drink... :)

  5. I tried making chili once with beer too, and the result was so delicious. I love how the beer adds that extra richness. Looks really great - well done!

  6. I need to try adding beer or stout into my stews! They all look so yummy.

  7. That looks great, hearty, homey and comforting. It actually looks like that's beef in there.

  8. delicious! Like you, I don't have much time during the week to make elaborate meals so I often find things I can put together from my pantry. Nice Fairway spices in the picture ;)

  9. this looks delicious! I love chili!

  10. This looks great! What kind of beer did you use?

  11. Thanks Ari. We used Miller Lite in our chili. You can use any ale or lager. We'd also recommend Oktoberfest beers since they are rich and full of flavor.


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