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Spicy Vegan Stout Chili

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Makes: 4-6 servings

Ingredients:
  • 3 tablespoons olive oil
  • 8 ounces cremini
  • mushrooms, minced
  • 12 cup chopped onions
  • 12 cup diced carrots
  • 2 cloves garlic, minced
  • 114 cups vegetable broth
  • 1 cup chili-infused stout or
  • porter, divided
  • 13 cup bulgur wheat (or red
  • quinoa)
  • 1 15-ounce can kidney beans,
  • rinsed and drained
  • 2 large chipotle peppers in adobo
  • sauce, minced
  • 1 red bell pepper, chopped
  • 12 cup corn kernels
  • 12 teaspoon smoked paprika
  • 12 teaspoon cumin
  • 12 teaspoon garlic powder
  • 1 diced jalapeño
  • 1 14.5-ounce can fire-roasted
  • diced tomatoes
  • 3 tablespoons tomato paste
  • salt and fresh-ground black pepper
  • GARNISHES
  • 1 avocado, diced
  • 12 cup chopped green onion
  • 12 cup chopped cilantro

Instructions:

1. Heat the olive oil in a pot over medium-high heat; add the mushrooms and saute until darkened and softened, about 5 minutes.

2. Add the onions and carrots and cook until softened, about 5 minutes.
 
3. Stir in the garlic, then add the broth and ½ cup beer. Stir in the bulgur wheat, and simmer, stirring occasionally, until cooked through, about 15 minutes.
 
4. Add beans, chipotle peppers, bell pepper, corn, smoked paprika, salt and black pepper to taste, cumin and garlic powder; allow to simmer for 5 minutes.
 
5. Add the remaining beer, jalapeño, tomatoes and tomato paste, simmer for 10 minutes or until slightly thickened and reduced.
 
6. Ladle into bowls, and top with avocado, green onion and cilantro. 


 

Choose a American Stout for this recipe

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