Three Bean and Beer Chili

What You Will Need:

• Beans – Beans are full of fiber and protein! I use a combination of black, kidney, and pinto beans for this chili recipe.
• Beer – I use Shiner Bock beer in this recipe. You can use any beer you prefer, but I would suggest using a heavier flavored beer and not a light beer. The more flavorful the beer, the more depth of flavor your chili will have.
• Chipotle Peppers in Adobo Sauce – smoked and dried jalapeños rehydrated and canned in a sweet, smoky, tangy sauce. Surprisingly, this is my favorite ingredient in this chili recipe! The chipotle peppers pair well with the beans and assist in adding a meaty flavor to this meatless meal.
• Unsweetened Cocoa Powder – this adds a layer of flavor to the chili giving it depth and making it taste richer
• Rotel Tomatoes – any flavor of Rotel tomatoes will be great in this recipe. In the past I have used original, hot, and fire roasted – depending on your flavor preference, all taste great.
• Spices – chili powder, cumin, smoked paprika, and oregano

Let’s Make Three Bean and Beer Chili

Like I mentioned earlier, I love having a pot of chili cooking on the stove while my husband and I watch football. It’s easy to prepare and I only need to get up a few times during commercials to stir it. You can simmer this chili on the stove for as long as you want. I suggest simmering for at least 30 minutes, but I usually let mine simmer for an hour.

First, heat olive oil in a Dutch oven and add the onion, bell pepper, and jalapeno. Cook on medium heat for about 5 minutes until the onions appear translucent and the peppers begin to soften. While the vegetables are cooking drain and rinse the beans. Next, add the chipotle peppers and spices to the pot and cook for about one minute.

Finally, add in all the other ingredients: beer, vegetable stock, tomatoes, cocoa powder, and beans. Bring to a boil and let simmer for at least 30 minutes. Stir in a tablespoon of lime juice right before serving. I love to top my chili with cheese, sour cream, and cornbread!

More Recipes to Try:

• Low-Carb Spicy Stuffed Bell Pepper Soup
• Apple Chicken Skillet
• Spicy Vegan Taco Bowl
• Buffalo Chicken Bowl

Three Bean and Beer Chili

Course: Main Dish, Soup, VegetarianCuisine: AmericanDifficulty: EasyServings

8

servingsPrep time

15

minutesCooking time

30

minutesTotal time

45

minutes

This vegetarian Three Bean and Beer Chili is slightly spicy, smoky, and oh so tasty! Perfect for a fall or winter evening.

Ingredients

• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 jalapeño, seeds removed and diced (leave seeds in for more spice)
• 3.7 ounces chipotle peppers in adobo sauce
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 12 ounces beer
• 12 ounces vegetable stock
• 28 ounces Rotel tomatoes
• 1 Tablespoon unsweetened cocoa powder
• 16 ounce can of black beans, drained and rinsed
• 16 ounce can of red kidney beans, drained and rinsed
• 16 ounce can of pinto beans, drained and rinsed
• 1 Tablespoon lime juice

Directions

• Heat olive oil in a Dutch oven. Add the onion, bell pepper, and jalapeno. Cook on medium heat for about 5 minutes until the onions appear translucent and the peppers begin to soften.
• Add the chipotle peppers and spices to the pot. Mix well and cook for one minute on medium heat.
• Add in all the other ingredients except the lime juice: beer, vegetable stock, Rotel tomatoes, cocoa powder, and beans.
• Bring to a boil then lower heat to simmer. Simmer stirring occasionally for at least 30 minutes. Add lime juice before serving.

Notes

• Instead of adding 12 ounces of vegetable stock, you can add an extra 12 ounces of beer.
• You can substitute 1 tablespoon of honey if you don’t want to use unsweetened cocoa powder.
• Optional Three Bean and Beer Chili Toppings: sour cream, cheese, cornbread