Hearty Vegetarian Beer Chili
Hearty Vegetarian Beer Chili is packed with veggies like sweet potatoes, black beans, and peppers, with a warm, spicy flavor, and a mild beer tang. This veggie chili is guaranteed to stick to your ribs!
Almost every Sunday since I started cooking school, I make a big pot of soup or chili on Sunday that’s loaded with veggies for me to eat when I get home during the week. After eating heavier dishes at school, there’s nothing I like more than coming home to a warm, healthy bowl of goodness like this Hearty Vegetarian Beer Chili. I made this a few weeks ago for the first time without the beer and loved it, but a little voice in my head kept telling me to add beer. It seemed like a great idea, so I listened to that little voice. It didn’t steer me wrong, because I liked the chili even more. Since I’m a beer lover, I guess that shouldn’t have surprised me. 🙂
The sweet potatoes in this chili make it ultra hearty, and give it a sweet flavor that pairs so well with the black beans, peppers, and spices. I went hog wild and just started throwing in everything I had…it should almost be called kitchen sink veggie chili. 😉 When it comes to veggies, there’s no such thing as too much, and they all taste great in here.
I added an entire bottle of beer in my chili, and since I had so many veggies and needed plenty of liquid for my sweet potatoes to simmer in, I added 2 more cups of veggie stock. You can always use less of the beer, and use more stock or water, it’s all up to you. If you don’t use the whole bottle, that means some goes in the chili, and you get to drink the rest. 🙂 As for what kind of beer to use, I chose a pale ale, and think any type of beer that isn’t too dark would be great.
Of course, the chili needs a dollop of creaminess, and I opted for 0% Greek yogurt, as well as freshly chopped cilantro. If you want a healthy, wholesome chili that’s going to satisfy, this is the bowl for you. 🙂
- 2 tablespoons extra virgin olive oil
- 2 medium onions, chopped
- 2 large carrots, peeled and chopped into ¼" chunks
- 1 large stalk of celery, chopped into ¼" chunks
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- ¼ teaspoon cayenne pepper
- 1 red bell pepper, seeded and chopped into ½" chunks
- 1 yellow bell pepper, seeded and chopped into ½" chunks
- 2 medium sweet potatoes, peeled and cut into ½" chunks
- 15 ounces whole tomatoes and their juice, diced or squeezed with your hands
- 1 tablespoon tomato paste
- (1) 12 ounce bottle of beer (I used a pale ale)
- 2 cups veggie stock or water (I used veggie stock)
- (1) 15 ounce can of black beans, rinsed and drained
- salt, to taste
- 0% Greek yogurt, such as Chobani, and fresh cilantro, for serving
- In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery, and a pinch of kosher salt, and cook for 8-10 minutes, or until the onions are translucent and the vegetables begin to soften. Add the garlic, chili powder, smoked paprika, and cayenne, and cook for 30 seconds. Add the peppers and sweet potato, and sauté for 2-3 minutes. Add the tomatoes and their juice, tomato paste, beer, veggie stock, and a generous pinch of salt, and stir until incorporated. Bring to a boil and simmer until the potatoes are fork tender, about 10-15 minutes. Add the beans and simmer 5 minutes more, until the liquid has reduced to the desired amount. Season with salt to taste. Serve with a dollop of Greek yogurt and freshly chopped cilantro. Enjoy!