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 past 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!
| Prep Time | 30 minutes |
| Cook Time | 60 minutes |
Servings | people |
- 1/2 bottle beer any type will do
- 3 Tbl 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 stewed tomatoes
- 1 can tomato paste
- 1 can pinto beans drained and rinsed
- 1 can cannellini beans drained and rinsed, white
- 1 can black beans drained and rinsed
- sea salt and pepper to taste
- 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 Tbl apple cider vinegar
Ingredients
Cashew Sour Cream
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- Mix the first 8 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 until onion is transparent.
- Add the spice-beer mix.
- Add the canned tomatoes, tomato paste, and beans.
- 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.
- Drain and rinse the cashews and place in the 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.
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.
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?
Thanks for catching that… There’s no maple syrup in the recipe. Just leave that out.
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.
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! ????
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!
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.