Spicy Vegetarian Stout Chili

Spicy Vegetarian Stout Chili

One. more. pot.

Even though the weather is turning warmer, chili is definitely that feel-good meal you want to keep adding to the menu until the very last day of winter.

This chili is perfect for watching football games with a crowd since it’s a hearty meatless option that carnivores will enjoy. It’s also nutrition-packed with good-for-you ingredients like vegetables, beans, and okay, it does have a beer in it. Life is about balance.

If you want to make it meaty, simply add 1-2 pounds of ground beef or meat of choice.


1 can organic tri-blend beans
1 can organic black beans
1 can organic chili hot beans
1 can organic kidney beans
1 7 oz. can chipotle chiles in adobo sauce
1 8 oz. can of tomato sauce
1 large onion, diced
1 green bell pepper, chopped
4 cloves garlic, minced
2 tablespoon olive oil
28 ounces tomatoes, canned or fresh, diced (we used fresh)
1 bottle or can of stout (if you’re a strict vegetarian, be sure to check your labels, I wasn’t as diligent it seems according to post-research findings)
3 tablespoons cumin, ground
1 tablespoon chili pepper
1 teaspoon cayenne, ground
1 tablespoon chili powder
salt to taste
Optional toppings: Greek yogurt, oyster crackers


On the Stove:

  1. Heat olive oil in the pan/pot intended for the chili, and sauté the garlic, onion, and green pepper until the onions are translucent (around 3-5 minutes over medium-high heat).
  2. Add the tomatoes. Stir and let simmer until tomatoes begin to break down.
  3. Pour in the bottle of stout. Cover and simmer for an hour.
  4. Add beans and spices and continue simmering for an additional 30-45 minutes.

In a Crock:

Mix all ingredients in the crock and stir until thoroughly melded. Set Crock to low and go about your business for 5-6 hours.

Prep: 10 minutes | Cook Time: Stovetop: 2 hours; Crockpot: 5-6 hours |

Yield: Makes 6-8 servings