Southwest Style Vegetarian Beer Chili

This recipe is easy and pantry friendly!  I used a gose style beer that compliments the southwest style because it has hints of lime and salt.

Southwest Style Vegetarian Beer Chili

Ingredients

Southwest Style Vegetarian Beer Chili

Base: onion and pepper
Onions and peppers are going to be the base that give the chili that “fajita” flavor.  

Aromatics: garlic and jalapeno
I used a generous amount of garlic and a mild amount of jalapeno because those are the flavors I like.  If you want to make it EXTRA spicy, add more jalapeno or use a stronger pepper like a serrano chili pepper.  

Spices: Chili powder, cumin, oregano, salt
These are going to give everything a nice kick.

Main Features: Crushed tomatoes, black beans, red kidney beans
You can change up the type of beans in the chili like pint or garbanzo. 

Liquids: Vegetable broth and beer
Using a lower sodium vegetable broth will be beneficial because you can always add salt later.  For the beer, I used a gose style beer from Off Color Brewing in Chicago, IL that has hints of lime and salt which is perfect for the dish.  Anything similar to that or a lighter beer for this style of chili will work.

Southwest Style Vegetarian Beer Chili

Questions

How can I thicken chili?
Reduce the chili until desired thickness!  Leave it on a simmer for a minimum of 45 minutes to let the flavors develop and the liquid to evaporate.

Can I add more beer?
Yes!  If you want to subout some vegetable broth for beer, you can.  It’s your preference.

What if I wanted to use pinto or garbanzo beans? 
You  can definitely use any canned bean you would like. Just make sure it is rinsed and drained.

What can I serve on top of the chili?
Anything!  I recommend sour cream, hot sauce, sliced jalapenos, shredded cheese, avocado, lime wedges, or cilantro.

How can I make it spicier?
Instead of seeding the jalapeno, leave the seeds in.  That will make it spicier.  You can also use an entire jalapeno or use a hotter pepper like serrano chili peppers.

Southwest Style Vegetarian Beer Chili

Be sure to tag @bartendertochef or #bartendertochef on instagram if you try out the recipe.

Southwest Style Vegetarian Beer Chili

Southwest Style Vegetarian Beer Chili

Prep Time 20 mins
Cook Time 45 mins

Ingredients
  

  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 3/4 red pepper seeded and chopped
  • 4 garlic cloves minced
  • 1/2 jalapeno pepper finely chopped (seeded, optional)
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp salt or more to taste
  • 1 15 oz can low sodium black beans rinsed and drained
  • 1 15 oz can low sodium dark red kidney beans rinsed and drained
  • 1 1/3 cup frozen corn
  • 1 6 oz can tomato paste
  • 1 28 oz can crushed tomatoes
  • 2 cups low sodium vegetable broth
  • 1 cup beer gose style

Instructions
 

  • Heat olive oil in a heavy bottomed large saucepan or dutch oven on medium heat. Add onions and red pepper and saute for 4-5 minutes until onions become translucent. Add garlic and jalapeno and cook another 1-2 minutes. Add chili powder, cumin, oregano, and salt. Cook another minute.
  • Add the rest of the ingredients and bring to a simmer. Cook on a simmer for 45 minutes or until desired thickness. Top with sour cream, jalapeno slices, avocado, cilantro, or your favorite hot sauce.

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