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.
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.
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.
Be sure to tag @bartendertochef or #bartendertochef on instagram if you try out the recipe.
Southwest Style Vegetarian Beer Chili
- 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
- 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.