2 Bean 4 Alarm Vegetarian Beer Base Chili Recipes

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VEGETARIAN BEER CHILI



Vegetarian Beer Chili image

Beer + chili = a match made in heaven! Spice up classic chili and add a bottle of your favorite brew to make this delish Vegetarian Beer Chili!

Provided by Lee Funke

Categories     Chili

Time 30m

Number Of Ingredients 15

2 tablespoons olive oil
1 large green bell pepper (diced)
1 large red bell pepper (diced)
1/2 red onion (finely diced)
1 tablespoon garlic (minced)
28 oz. can diced tomatoes
4 oz. can chopped jalapeños
4 oz. can tomato paste
15 oz. can kidney beans (drained)
15 oz. can black beans (drained)
15 oz. can garbanzo beans (drained)
12 oz. bottle light beer (we used a lager)
1/4 cup chili seasoning
1 tablespoon maple syrup
1/4 teaspoon sea salt

Steps:

  • In a large pot, heat olive oil to medium/high and sauté onion, garlic, red pepper, and green pepper.
  • When onions are translucent, add the rest of the ingredients to the pot and bring to a boil.
  • Turn to low and let simmer for 10 minutes and enjoy.

Nutrition Facts : Calories 245 kcal, Sugar 11 g, Fat 4 g, Protein 9 g, ServingSize 1 serving

WEEKNIGHT TWO-BEAN CHILI



Weeknight Two-Bean Chili image

This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon vegetable oil
1 small jalapeno, minced (with some seeds)
1 small or 1/2 large red onion, finely diced
2 teaspoons red wine vinegar
1 large clove garlic, minced
1 1/4 cups low-sodium vegetable or chicken broth
1 cup canned crushed roasted tomatoes
1 1/2 tablespoons chili powder
1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional
Two 15-ounce cans beans (such as kidney and black), rinsed and drained
2 tablespoons chopped fresh cilantro
2 cups cooked brown rice
1/2 cup finely shredded extra-sharp Cheddar (2 ounces)

Steps:

  • Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
  • Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.
  • Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.

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