Stack of bowls filled with Vegan Beer Chili
4.62 from 18 votes

Vegan Beer Chili

A satisfying vegan chili with hearty flavor from dark Mexican beer and both black and kidney beans.
Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8
Category: Soup
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 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)


  1. Heat the oil in a large saucepan or pot over medium-high heat.
  2. 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).

  3. Cook, stirring often, until softened - about 6 to 8 minutes.
  4. Add the chili powder and hot sauce, stir and cook for another minute.
  5. Add the beer and cook until reduced by half - about 6 to 8 minutes.
  6. 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).

  7. Bring to a simmer while breaking up the tomatoes slightly with a spoon. Cook until thickened - about 25 to 30 minutes.
  8. Serve with hot sauce, crackers and cornbread, or whatever toppings you prefer. If you're not vegan, cheese is a nice addition.


*This chili gets better with age like most soups, so if you can make it in advance, that would be preferable. This way the flavors grow more intense and the whole dish melds together a bit better.
*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 8)