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. Her version uses turkey, but we recently had this vegan version on a trip we took together to Yellowstone National Park.
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.
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!
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