I don’t know if you’ve ever cooked with beer, but if you haven’t you probably should. I am not a beer drinker myself in the slightest – an occasional hard cider at best – but I love what beer does to dishes. Somehow, it brings a new depth of rustic flavor to recipes that I absolutely adore. Though it was the last thing I expected, I am very much in love with this chili.
Of course, you can add meat to this dish if you’d like. I’ve tried it both ways and like them about the same. To do so, simply add a half pound of ground beef or turkey in place of the black (or kidney) beans for an equally delectable result.
When I make this chili I love having it for two meals in one week for the sake of convenience and cost. One night, we’ll have it as is with a side of cornbread, and another we’ll have it atop baked sweet or regular potatoes. I can’t decide which way I like it better – I’ll have to get back to you on that.
Vegan Beer Chili
Ingredients
- 1 Tbsp olive oil
- 1 large white onion (chopped)
- 1/2 green pepper (diced)
- 4 cloves garlic (minced)
- Salt and black pepper
- 1 Tbsp chili powder
- 2 tsp hot sauce (optional)
- 1 12-oz. bottle dark Mexican beer (I prefer Negra Modelo)
- 1 28-oz. can diced tomatoes
- 1 15.5-oz. can kidney beans (slightly drained)
- 1 15.5-oz. can black beans (slightly drained)
- Hot sauce, crackers and cornbread (optional // for serving)
Instructions
- Heat the oil in a large saucepan or pot over medium-high heat.
- Add the onion, garlic, green pepper and 1/2 teaspoon each salt and pepper (amount as original recipe is written // adjust if altering batch size).
- Cook, stirring often, until softened – about 6 to 8 minutes.
- Add the chili powder and hot sauce, stir and cook for another minute.
- Add the beer and cook until reduced by half – about 6 to 8 minutes.
- Add the tomatoes (with their juices), beans (slightly drained), and 1/4 tsp each salt and pepper (amount as original recipe is written // adjust if altering batch size).
- Bring to a simmer while breaking up the tomatoes slightly with a spoon. Cook until thickened – about 25 to 30 minutes.
- Serve with hot sauce, crackers and cornbread, or whatever toppings you prefer. If you’re not vegan, cheese is a nice addition.
Notes
*Nutrition information is a rough estimate.
Ronica says
Oh my my my! I have come across this recently and can’t stop making it! Perfect for lunch time leftovers. Thanks again to the genius of MB!
We’re so glad you’re enjoying it, Ronica! Thanks so much for the lovely review. xo
Aly says
Delicious and easy! A go to recipe. I use a whole bell pepper and a winter lager beer for more flavor. A favorite topping is cilantro and chili cheese Fritos :).
Lovely! Thanks so much for sharing, Aly! xo
Stephanie says
My go-to chili recipe. It’s so simple to put together and the flavor does get better with time. Thank you!
We’re so glad you enjoy it, Stephanie. Thanks so much for the lovely review! xo
KM says
LOVE this recipe and make it in the colder months. Just wondering if there is a way to make it in an Instant Pot?
Hi KM, so glad you enjoy this chili! We haven’t tried this chili in the instant pot, but we do have a different instant pot chili that you might be able to use as a reference. Hope this helps!
EY says
Could you use a dry hard apple cider instead of the beer?
Hi, we haven’t tried it, but we think it would impart too much sweetness even if dry.
Cassidy says
I make this chili once a month! Sooo easy and delicious. It’s my go to! Thank you, minimalist baker!
Amazing! We’re so glad you enjoy it, Cassidy. Thank you for sharing! xo
Monique says
We’ve made this Chilli twice now and loved it both times, we change the recipe slightly though as we don’t have all the ingredients. Instead of hot sauce and chili powder we add 1 teaspoon cayenne pepper, 1 teaspoon of cumin and 1 teaspoon of paprika and 2 table spoons of salsa we also add minced up pan fried seasoned tofu and mix it through at the end. It is delish!
JP Batmale says
Don’t have to be a vegan to appreciate this delicious chili! I have made it for our work’s annual Chili Cookout Fundraiser the past three years and it always sells out. The recipe is simple for novice cooks…like me. Thank you Chef!!
We’re so glad you enjoy it! Thanks for sharing!
Quinn says
This chili was super tasy! I used this recipe as a guide and used a light Mexican beer and added sweet potato, carrots, and some veggie broth. Such a yummy quarantine meal served alongside homemade cornbread! Thanks for sharing :)
Thanks so much for the lovely review, Quinn. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Saritha Madhukar says
Love this one pot recipe. I make it at least 1-2 times a month and have it for lunch topped with avocados and cilantro.
We’re so glad you enjoy it! Thanks for sharing!
JD says
This recipe is AMAZING! It’s one of my favorite dishes to make and to eat— super easy and super tasty, you really can’t mess it up. I’ve doubled the recipe, omitted ingredients like black beans or kidneys beans and just doubled the bean I had in the pantry, used different beers I had on hand like Heineken or Stella (although Modelo Negra is the best), added extra peppers, used a bunch of different hot sauces, and it’s truly delicious every time. Love this dish!
Yay! We love to hear this. Thanks so much for the great review, JD! So glad you enjoy this recipe!
Amy says
So good! From the start I planned on making a full day ahead and allowed for extra hours so slowly heat up the day served. I knew this wasn’t going to be spicey enough for my home’s liking so I subbed poblano for the bell pepper and added roasted jalapeño and chipotle peppers and extra hot sauce. Was such a depth and balance of flavor – loved the beer addition! My go to chili recipe now.
We’re so glad you enjoyed it! Thanks for sharing, Amy!
Stephanie says
This is incredible! I made two slight adjustments that I’d recommend based on what you might have on hand:
1. Instead of Negro Modelo (I didn’t have any), I used Sam Adams Winter Lager. Very good!
2. Instead of hot sauce I used two Serrano peppers that I had on hand. Before I started the recipe I roasted the peppers (drizzled with olive oil and sprinkled with salt and pepper) at 500 deg for 7-9 min until they were browned and blistered. I then de-seeded them (important!) and chopped them. I added them into the recipe where it called for the hot sauce to be added. The addition of the peppers made this SPICY! But it is a decent amount of heat and not overwhelming. I really liked it and thought the heat would be cut nicely with some chopped avocado or cornbread on the side.
Thanks so much for the lovely review and for sharing your modifications, Stephanie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Kaye says
This is the most delicious chili! A really easy and quick recipe to take to neighbors or to make and freeze for camping! I don’t change anything except to add a can of drained corn from Trader Joe’s…it doesn’t need the corn to be delicious, I add corn to everything. And I’m not even vegan! Thank you!
We’re so glad you enjoy it, Kaye! Thanks for sharing!
Essie says
I love this recipe to pieces. ❤️ Every year when fall arrives, I have to make this delicious chili. Anytime there are guests arriving, this is a fan favorite!
We’re so glad you enjoy this recipe, Essie! Thanks so much for the lovely review! xo
Myrna Olvera says
Is it possible to make this in a slow cooker?
We think so, yes! Let us know if you give it a try!
Cassidy Cooper says
Hello.
I am slightly curious approximately how many ounces is it per serving?
Thank you,
Cassidy
Hi Cassidy, unfortunately, we didn’t measure the weight per serving so we do not have a precise answer. You could try estimating by adding up the weight of the ingredients (using the metric measurements) and dividing by 8. Hope that helps!
eve says
i have a question. you labeled this recipe as gluten-free, but beer is one of the ingredients. i’m allergic to beer, (since it has gluten), so is there something i could substitute, or could i just omit it? thanks
You could either get a gluten-free beer, or just omit!
Sam says
Love making this recipe but I’ve added chipotle peppers with about a tablespoon of adobo sauce to add more smokiness and kick. I also often opt for a stout and add some cocoa powder to make it slightly more mole-like.
Sahra A says
Definitely a go-to recipe for me; however, it was a little bland to my taste until I figured out some additions. I add shredded carrot and shredded zucchini at the same time as the bell pepper(not a fan of green, so I use another colour), add way more chili powder, and add about a teaspoon of red wine vinegar to brighten the flavour. Served with avocado and a squeeze of lime. Yum!! Thank you! :)
Thanks for sharing your additions, Sahra!
Mallory says
Just made this chili today for the second time! This recipe is a winner – and I had all the ingredients already in my pantry. I used a Frank’s RedHot Sauce, New Belgium Black Lager and roasted red peppers instead of green peppers (put them in once the onions and garlic had already softened). It turned out great – hearty and filling with a kick! I think it would be really yummy topped with some sliced avocado and cilantro.
Vivi Belle says
Just to clarify when you say this is best made in advance for the best flavor do you mean the morning of the day you’d eat it for dinner or would it work to make it the day before you’d have it for dinner? Store in the fridge and then heat up for dinner. It would be made about 24 hours in advance. Thanks!
Hi Vivi! It would work to make it the day before and heat it up!
Vivi Belle says
Will this still taste good if I make it and leave it covered on the stove for a couple hours then reheat it when I get home? Thanks!
Hi! That should be fine!
Pablo says
This is tasty! I used Lagunitas Brown Shugga’ for the beer and it came out great! One question though: is it possible to freeze this for a later date? If so, any recommendations on the reheating process?
Thanks!
Hi Pablo! It should last for about a month in the freezer, I would reheat it on the stove!
Simon Lemieux says
Thanks for this excellent recipe! I’ve made it quite a few times, but today I used a stout beer and I put a chipotle in adobo sauce. Clearly the best chili I’ve tried yet.
Greg says
Hi Dana!
For beer lovers, Negra Modelo is a fairly light beer. I think this recipe would be fantastic with a chocolate stout, even better yet, a chocolate chili stout. As soon as I try it I’ll let you know.
Vegan E says
I made this for the family, they loved it. II made this with the vegan cornbread they were in love!! They want me to make moretonight lol. I added a few things like corn, salsa, some veggie broth, and green bell pepper. Came out beautifully !
Schyler says
Is the serving size for this 1 cup? Making this recipe for 60 servings and would like to know the size per serving. Thanks
Hi Schyler! Yes, I would say it’s about 1 cup!
Julianne says
Looks delicious! Can I make this in a Crock-Pot?
Hi! We haven’t tried it, but let us know if you do!
Michelle says
Loved how easy this recipe was, just a few suggestions: if you like it thick, add a flour/cornstarch-slurry and don’t drain the beans. Add some (vegan) chicken or beef (or fish) stock for some extra oomph to wow your omni family, as they informed me it was missing that special ingredient. Make it xtra yummy w/ some sliced green onions and cheese as toppings.
I’ve heard that some people add coffee and/or chocolate as a secret ingredient. Can someone tell me if they do this and how it tastes like as the final result?
Scherezade says
Definitely a great baseline recipe! This is what I added to mine
– 1 TBSP cumin powder
– 1 TBSP mustard powder
– 2 (rather than 1) TBSP chili powder
– 1 TSP turmeric
– 2 TSP garlic powder
– 1 TBSP chana masala
These additions + the negra modelo for depth made a phenomenal chili!
Leah says
Quick! I am making this tonight for a work chili cookoff tomorrow :)
If you were to add bulgur to it… would you let it cook in the beer, or separately in water or broth and combine later?
Bulgur? Hmm, I’ve actually never cooked with that. It almost seems like it should be cooked separtely and added in with the tomatoes and beans?
Erin says
Hey, Dana!
Just wanted to let you know that I made this recipe (accompanied by your cornbread) for 6 major meat-eating guys in France, and it was a huge hit. Cooking for French people always comes with high expectations, and this recipe was a complete win. Thanks for your creativity!
Joe B says
This sounds amazing! I love chili! I will have to try it. Just need to find some Vegan beer now – can anyone recommend one as I don’t drink beer and I know a lot aren’t vegan…… (must be available in UK!)
Dave says
Excellent chili!! Also worked nicely for our Super Bowl guests who were used to having chili con carne. I like how you left out cumin and vegetable stock; beer and soaked-bean liquid replaced those so nicely. Instead of using chili powder, I used a blend of fresh ancho and chipotle chil powders. We served ours over jasmine rice with scallion, cilantro, and Daiya cheddar, and it rocked! Everyone was impressed with your “Vegan Cornbread” on the side.
Jordan says
Hey! I am currently in the final stages of making both this and your almond blueberry lemon bars. Loving your site so far. Thanks for the amazing recipes, !
Tiffany F. says
We just finished wolfing this down :) yum! What a great recipe! My family had made something similar for years but this was way better! The dark beer adds a great flavor!
We added diced turkey breast at step 4 so that it soaked up the beer flavor. If you have leftover turkey, you could do the same but add it after the tomatoes.
We topped it with cheese and avocado – yum!! I’m sure a dollop of sour cream would’ve been great too.
Thanks for the great recipe!
Maggie says
I think I did something wrong. For starters not sure I got the right smoked peppers. Too much something. Cinnamon? Also, bought the wrong king of diced tomatoes (italian) and so had to make do with 1 can. Chili cook-off tomorrow: My ruination.
Michelle says
Woah! Where in the recipe does it say to use smoked peppers? It calls for regular bell peppers, whatever color you want. No cinammon either. You can add spicy peppers if you like, just remember that it already calls for 1 tbsp cayenne and an optional 2 tsp of hot sauce. As for the tomatoes, if you can’t use canned, go with fresh tomatoes and just measure it out.
Cassy says
I made this tonight. We don’t drink beer either so I used a Corona someone left after a dinner party, which seemed to work just as well as a dark beer.
My husband is newly vegan and told me he’s happy to eat vegan so long as the meals taste good, and we’ve both loved this and the growing list of dishes I’ve made from your blog.
Amber says
I’m a vegan, no one else in my family is, so it hard for us to find a meal I can eat that the whole family likes too. Someone always complains that he is eating rabbit food! But I did try this Chili tonight! And this has to be one of the best chilis I’ve ever had! My whole family ate it too, and we had no leftovers! I will make this again and very soon, along with making a second batch so I can have leftovers. This repice also seems to be very forgiving, I used what beer I had on hand since I didn’t want to go out and buy new beer. I added extra hot sauce too, since we like spicy food.
So great! Thanks for sharing, Amber!
Nik says
I prepared this dish today, so that it could develope over night, but it is already so good! I have never cooked with beer before, but omg. I didn’t use a Mexican Dark Beer since I am in Germany and can’t find that here. I used a German Dark Beer called Köstritzer that my dad recommended and it just gave so much amazing flavor, totally was not expecting that. I added some more spices to it, from a different chili recipe that has been in my family for years (just some paprika, cayenne pepper and bay leaves). Thank you for this recipe!
MarkSLO says
There is no water to add? I will do it tomorrow, so I hope I will do it right :)
Kelly says
Hello! Love your site and make many recipes
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phil w says
lacked a little for me, will make it again, but with a few changes. good start though!
ivy says
hey just wondering, but what would you change? i want to make this for sunday
phil w says
i’ve been working on the recipe so made it quite a few times since – it’s getting there (still needs some tweaking) but here’s some changes i made:
-add chopped celery and carrot when adding onions. brown really well then add garlic for 1-2 minutes.
-spices, instead of 1 Tbsp chilli powder, I use 1 Tbsp smoked paprika, 1 tsp chilli powder, 1 tsp cayenne, 1 Tbsp brown sugar, a tsp or 2 of liquid smoke – it’s milder for my gf’s tastes, and smokier for mine. also add a little thyme.
also make sure you pick a really good, strong dark beer. makes a lot of difference.
Faye says
Made this for an improv super bowl party couple weeks back, and everybody loved it! I’m studying abroad with some of my fellow homesick students, and the taste of home (and beer) made us all feel a little better. :) I did add some extra ancho chili pepper and a strange spicy banana sauce (my host mother made it), and the chili came out with an awesome spicy kick to it.
Abby@The Frosted Vegan says
I have a hard time finding chili recipes my main squeeze will like, but this has beer, so it will fit the bill!
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Megan says
I’m at work daydreaming about this dreamy chili. I just love that there’s beer in it too! Looks really ridiculously good.
Kelly says
Made this for friends over the weekend. Ended up doubling the recipe. So delicious! Added chopped jalepeño and cayenne pepper for an added kick. The beer adds a wonderful robust taste. Great leftovers too!
Lovely to hear! Thanks for sharing, Kelly.
David says
Does doubling the recipe call for doubling the cooking time on the stove as well?
Maybe not double, but perhaps a bit more – maybe 15 to 25 at most.