Cooking with Beer: Vegetarian Chili

Though our website might suggest otherwise, we actually cook and eat at home for most of the week.

Like most of you, we'd love to make haute cuisine meals, but usually only have time to make quick, simple meals.

Since we saw this recipe demonstrated at a recent event, it has become one of our new favorites because it uses beer as an ingredient, gives us a hearty and flavorful meatless option, and only takes a few minutes to prep and less than 15 mins to cook. 

 

Brew and Bean Chili (adapted from the Big Green Cookbook)

Ingredients (most available in our pantry, makes 4 servings):

2 Tbsp canola oil (we did not have the peanut oil used in the original recipe)

1 red onion, diced

1 jalapeno pepper, minced (we used all of the seeds because we love very spicy foods, but you can make it milder by using some or none of the seeds)

2 large garlic cloves, minced

1 cup canned crushed tomatoes

3/4 cup vegetable broth

1/2 cup beer

1 1/2 Tbpn chili powder

1/4 tspn ground cinnamon

1 can (15 oz) kidney beans, drained

1 can (15 oz) black beans, drained

1/2 tspn sea salt

1/2 can corn (we added this ingredient to the recipe because it adds sweetness and crunch - you can omit it if you like)

1/2 bunch chopped fresh cilantro (or flat-leaf parsley leaves)

shredded sharp Cheddar cheese to top

Directions:

1. Heat oil in pot over medium heat.

2. Add onion and jalapeno.  Saute until onions are softened (approx 6 mins)

3. Add garlic and saute for approx 30 sec.

4. Stir in tomatoes, broth, beer, chili powder, cinnamon and increase heat to high.

5. Bring to full boil and boil for 1 min.

6. Stir in beans and salt.  Return to boil.

7. Cover with lid and turn off heat.

8. Keep lid on for about 5 mins, allowing the steam to "cook" the flavors together.

9. Add corn and cilantro, then mix together.

10. Serve and top with cheese.

 

Since we used all of the jalapeno seeds in the chili, we definitely needed the Cheddar cheese to cut the spice!  We loved all of the flavors - sweetness from the corn and cinnamon, spice from the jalapeno and chili powder, and acidity from the tomatoes.

 

Even meat-loving people like us thoroughly enjoyed this comforting dish!