Bier Magazine
Home » food & beer

Spicy Vegetarian Beer Chili (Made with stout!)

Submitted by on February 19, 2010 – 3:21 PMNo Comment
Bookmark and Share

Eating healthy isn’t always easy in these stressful times. One way to add a some healthy eating to your diet is to add a vegetarian meal to your arsenal. What better way then to cook up a delicious vegetarian chili made with, what else… beer!  Stout works well and I suggest East End Black Strap Stout from East End Brewing Company, which is made with molasses and brown sugar. Spicy, tasty, easy and surprisingly healthy it’s a sure fire way to win over friends and family. They won’t even guess how good it is for them.

Ingredients:
-1 tablespoon olive oil
-1/2 medium red onion, coarsely chopped
-1 teaspoon ground cumin
-2 tablespoons dried oregano
-1 tablespoon salt
-2 green/yellow or red bell peppers, chopped
-2 habanero peppers, seeds removed and chopped
-5 cloves garlic, chopped
-3 cans whole peeled tomatoes, crushed (28 oz)
-1/4 cup chili powder
-1 tablespoon ground black pepper
-1 bottle of East End Black Strap Stout
-1 can kidney beans, drained (15 ounce)
-1 can garbanzo beans, drained (15 ounce)
-1 can black beans (15 ounce)

Garnish:
-Sour cream
-Chopped green onions
-Coarsely grated extra-sharp cheddar cheese

Directions:
1. Heat olive oil large stockpot (5quart) over medium heat. Stir in the onion, cumin, oregano, and salt. Sauté and stir until onion is tender and sweating, mix in bell pepper, habanero and garlic until heated though.

2. Add tomatoes, chili powder and pepper and beer. Heat for 5 minutes.

3. Mix kidney, garbanzo and black beans. Bring to a bubbling boil then reduce heat to low and simmer for 45 minutes. Stir occasionally making sure not to let it burn.

**Garnish with shredded cheddar, green onions and sour cream. Then serve with more ice cold East End Black Strap Stout!