Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Black Bean & Beer Chili! A hearty chili loaded with mushrooms, beans and peppers simmered in a tangy beer sauce.
Beer in Chili. I pinkie promise I did not come up with this recipe because I wanted an excuse to drink beer while I cook.
Please, I do that anyways. Like I need an excuse.
While I have been known to make risotto only because I wanted an excuse to have a glass of wine on Tuesday, cooking with beer was completely new to me.
Then, when I was home at my sister’s house over New Year’s I saw Rachel Ray do it. If Rachel can do it, I can do it. So, a little beer in the chili, a swig or two while we stir, and dinner is good to go.
I’ve only recently been introduced, or reintroduced to beer, and I have suddenly become a fan. I’m not sure if it’s the explosion of microbrews all around us, but I have been surprising even myself when I order a draft beer while out to dinner. Who am I?
I created this chili with BL in mind. I wanted something hearty and meaty, thick enough to be considered a stew but spicy enough to be a chili.
Naturally, mushrooms were my first go-to ingredient. Besides lentils, mushrooms are one of my favorite meat-swaps. They are so hearty and provide great umami flavor. Since BL is a huge fan of heat, I also added a healthy dose of peppers, both bell and jalapenos. If you like your chili a little more tame, limit your spicy peppers to 1/2 or 1.
While this chili is perfect on its own, adding a bit of beer to the simmering tomato base makes this chili more tangy and complex. I suppose you could use any beer here, so go with whatever you prefer to drink.
I ended up making this twice, once with IPA and once with a good old Bud Light. Are you surprised that I ended up liking the Bud Light better? It added the perfect amount of subtle beer flavor. That being said, go with whatever feels right. I suggest starting out with 6oz. and letting it cook for at least 30 minutes. Then, taste and see if you prefer a bit more. Of course to drink, I think this pairs much better with an IPA than the Bud.
As with all chili, don’t forget the topping! Avocado and cilantro are musts for me but feel free to get crazy. That’s always my favorite part about chili, setting out a bowl of toppings and letting everyone do.their.thang.
This chili has everything going for it in the nutrition department. Each 400 calorie bowl contains 5g fat, 17g fiber and 22.5g protein.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Black Bean & Beer Chili! A hearty vegetarian chili loaded with mushrooms, beans, peppers and simmered in a tangy beer sauce. Vegan.
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(6 comments) leave a comment
Yum! I literally just made a Onion Beer Biscuit for the hubby and was totally new to cooking with beer too! Sounds like he’d love this paired with it…!
Love Lagunitas! I’ve added beer to chili a few times and like the subtle beer flavor it adds. I’ve found the less flavorful beers (not bold microbrews) work best for me too.
You have so many great breweries around you- so jealous of the west coast… definitely sharing this with my husband and seeing what kind of beer he wants to use! PS you might wanna take the gluten free part out or specify to use gfree beer 🙂