Veggie chili is a great dish to share with friends and family. It’s hearty and satisfying for everyone, and vegetarians will be grateful for the option. Adding beer elevates a simple chili to a rave-worthy one, great with a hunk of cornbread and, of course, a beer.
Total Time: 30 minutes; 15 minutes active
2 tsp extra virgin olive oil
1 Tbsp chili powder
½ tsp chipotle powder
1 medium yellow bell pepper, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1 large carrot, chopped
1 cup wheat beer, red ale, or lager
1 14.5-ounce can fire-roasted tomatoes, puréed
1 15-ounce can kidney beans, drained
1 tsp dried oregano
½ teaspoon salt
In a large pot, heat the olive oil. Sauté the onion for five minutes over medium heat, until soft. Add the chili powder and chipotle and stir until fragrant, then add the peppers, carrot, and beer. Raise heat to high and bring to a boil, then cover and reduce to medium-low for 5 minutes. Uncover and add the remaining ingredients, stirring to combine. Simmer for another 5-10 minutes to combine the flavors and thicken the chili.
Serve with a green salad, cornbread, and beer.