Beer Chaser Chili

Name: Beer Chaser Chili
Yield: Serves 4
Cuisine: American
Ingredients: 2 jalapeño chiles, seeded and minced; 1 bell pepper (any color), seeded and chopped; ½ teaspoon ground cumin; 3 tablespoons chili powder; ½ teaspoon smoked paprika; ½ teaspoon dried oregano; 1 tablespoon vegan Worcestershire sauce or wheat-free tamari; 1 tablespoon vegan Worcestershire sauce or wheat-free tamari; 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water; 3 garlic cloves, minced; 1 large red onion, chopped; Salt and freshly ground black pepper; 1 teaspoon hot pepper sauce; 1 cup beer, plus more if needed; 1 (28-ounce) can crushed tomatoes; 3 cups cooked pinto beans or 2 (15.5-ounce) cans pinto beans, rinsed and drained; 3 cups cooked pinto beans or 2 (15.5-ounce) cans pinto beans, rinsed and drained; 1 cup TVP granules, reconstituted, or cooked lentils; 1 cup TVP granules, reconstituted, or cooked lentils; Salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Beer is an ingredient in this hot and hearty chili, but it also makes a great chaser to have on hand to douse the fire of this incendiary dish. When Lyndsay Orwig tested this recipe, she used the 1554 Enlightened Black Ale from the New Belgium Brewing Company, after checking on Barnivore.com to discover that it’s vegan-friendly. You can use any type of beer that you have on hand, but a dark beer will add more richness of flavor. Note: To reconstitute T

Ingredients

Americas
United States
Main course
Gluten-free
Spicy
Vegan

Ingredients

Method