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Home » Vegetarian Bean and Beer Chili

Vegetarian Bean and Beer Chili

August 21, 2015 By Diane Smith 7 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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This is a new version of Vegetarian Bean Chili from the one I posted when I first started the website. And, boy is it a winner. It’s from my good friend and talented jewelry designer, Mary B. Hetz.

Veggie-Chili

I think the spices marinated in beer really make it! EVERYONE loved it and couldn’t get enough. Serve it topped with Cashew Sour Cream, Cilantro and a few Green Onions.

This is one of those dishes that meat eaters even love and they won’t miss the meat in this delicious version. It’s fun to mix up the type of beans used. This one calls for pinto, cannellini and black beans, but you could use your favorite.

Veggie-Bean-Chili

After soaking the herbs and spices in beer, you simply need to saute the veggies, add the spice-beer mix along with the canned tomatoes, tomato paste and beans.

Simmer for an hour and your ready for dinner.

Make a lettuce salad and some Homemade Cornbread and you won’t be disappointed!

Veggie Bean Chili

I’d love to hear your feedback in the comments below for this Vegetarian Bean Chili! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

 

Veggie Bean Chili
Print Recipe
3.85 from 20 votes

Vegetarian Bean Chili

This is a winner. Made with beer and plenty of spices, this chili is sure to please your toughest critics.
Prep Time30 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 30 minutes mins
Servings: 8 people

Equipment

  • Measuring Cups and Spoons
  • Cutting board
  • Knife
  • Stainless Steel Pot Set
  • High-Speed Blender
  • Ladle
  • Silicone Cooking Utensil Set

Ingredients

  • 1/2 bottle beer any type will do
  • 3 tbsp chili powder
  • 1 tsp ground cumin
  • 2 tsp oregano
  • 2 bay leaves
  • ½ tsp ground coriander
  • ¼ tsp Tabasco sauce
  • 1½ medium onions chopped
  • 2 large ribs celery chopped
  • 1 green pepper chopped
  • 3 cloves garlic diced
  • 1 tsp jalapeño pepper chopped
  • 2 14.5 oz. cans diced tomatoes (no salt)
  • 1 can tomato paste (no salt)
  • 1 (15-oz.) can cannellini beans (no salt) drained and rinsed or 1 1/2 cups homemade
  • 1 (15-oz.) can pinto beans (no salt) drained and rinsed or 1 1/2 cups homemade
  • 1 (15-oz.) can black beans (no salt) drained and rinsed or 1 1/2 cups homemade
  • salt and black pepper to taste

Toppings

  • 4 green onions sliced
  • 1/2 cup cilantro remove stems and chop the leaves

Cashew Sour Cream

  • 1/2 cup raw cashew soaked 2 hours or more in warm water
  • 1/2 cup firm organic tofu drained
  • 4 tsp fresh lemon juice
  • 2 tbsp apple cider vinegar
Prevent your screen from going dark

Instructions

  • Mix the first 7 ingredients (beer through Tabasco) together in a small bowl and let marinate at least an hour up to overnight.
  • Saute the onions celery, green pepper, garlic, and jalapeno pepper in a large soup pot with about 1/4 cup of water or vegetable broth until the onion is transparent.
  • Add the spice-beer mix and stir with the vegetables.
  • Add the canned tomatoes, tomato paste, and beans and stir again to combine.
  • Simmer covered on low for at least an hour, stirring often. Add a little water if it becomes too thick. Remove bay leaves before serving.
  • Top with Cashew Sour Cream, chopped green onions and cilantro.

Cashew Sour Cream

  • Drain and rinse the cashews and place in a blender.
  • Add tofu, lemon, vinegar, and salt. Blend on high until smooth. Scrape down the sides of the blender to help the mixture and a little water if it’s too thick. Pour into a covered container and refrigerate for up to a week.

Notes

Nutrition does not include added salt. 

Nutrition

Nutrition Facts
Vegetarian Bean Chili
Amount per Serving
Calories
262
% Daily Value*
Fat
 
7.9
g
12
%
Saturated Fat
 
1.3
g
8
%
Sodium
 
117.7
mg
5
%
Carbohydrates
 
36.2
g
12
%
Fiber
 
7.9
g
33
%
Sugar
 
7.2
g
8
%
Protein
 
12.5
g
25
%
Vitamin A
 
650
IU
13
%
Vitamin C
 
32.2
mg
39
%
Calcium
 
110
mg
11
%
Iron
 
4.5
mg
25
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
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Reader Interactions

Comments

  1. Diane Smith

    August 30, 2017 at 9:36 am

    I’m so sorry. Not all chili powder is the same. For example, chipotle chili would be super hot so yours may have been a hot version. I’ll be sure to make a note in the recipe and thanks for bringing that to my attention!! I checked around and did see one recipe calling for 1/4 cup of chili powder…phew, of course, it does depend on how much of the other ingredients, too.

    Reply
  2. Jon

    September 13, 2017 at 6:35 pm

    Syrup is not mentioned in the ingredients, but it is included in the cashew sour cream recipe. which is the error and how much do you use if any?

    Reply
    • Diane Smith

      September 13, 2017 at 6:50 pm

      Thanks for catching that… There’s no maple syrup in the recipe. Just leave that out.

      Reply
  3. Craig

    October 24, 2017 at 1:06 pm

    Marinate 1st 9 ingredients down to salt and pepper. LOL Is it just me or is salt & pepper last item? I assumed it was down to Tabasco sauce.

    Reply
    • Diane Smith

      October 24, 2017 at 1:16 pm

      Ha, you’re right, it should be the to the Tabasco sauce and that’s only 8 ingredients. I’m always careful with salt and pepper because it’s an individual thing and usually put it last. It depends on if you used canned beans with or without salt, too. Thanks for the catch!

      Reply
  4. Dennis

    October 25, 2018 at 5:37 pm

    Made this and it was so good. Looking forward to making it again. My only alteration was leaving out the green pepper as I do not like them. Thank you for the recipe!

    Reply
    • Diane Smith

      October 27, 2018 at 7:51 pm

      Hey Dennis, You’re welcome. I know peppers don’t sit well with some people so I’m glad you enjoyed the chili without it.

      Reply

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